Meet Paul
I did not find real sourdough, it is more truthful to say sourdough found me.
From our early days in Dr. Graeme Taute’s kitchen where my partner Glenn and Graeme fermented and adjusted recipes I was merely an observer, but a curious and questioning one at that.
Over the years I moved away from my managerial position in the big corporate world as leader in my field of horticulture, I freed myself to explore the passion of my various craft-hobbies.
One day Graeme said he was moving on and would no longer be baking bread. I remember the words that flowed were as easy as breathing to me. I suggested to Glenn that we buy Graeme’s business. He happily agreed and the legacy of his journey was able to continue.
Sourdough is a natural task master. The more one works with her the more she allows one into her world of deeper flavours. The simplicity of the pure ingredients and the process yields the hidden health benefits which so many have come to rely on.
This ancient art of bread making can testify to this. I am simply finding my own unique signature in this diverse world of honest bread.
Each day is new, each season brings its own challenges with varying temperatures and humidity.
It depends on the experience gained over the years to feel my way into the dough-mass to hydrate perfectly, rest appropriately to achieve the perfect ferment for the perfect loaf.
This is a beautiful daily dance with nature.
- Paul Hildyard
