John Downes’
the sourdough loaf
Written by pioneering Australian artisan baker John Downes, The Sourdough Loaf is packed with insights and recipes drawn from his 40 year career as a professional sourdough baker.
With observations on the history and culture of the artisan baking craft and the culinary arts more generally, John maps out a method for baking delicious, mouthwatering breads that not only look amazing and embody the perfect crumb, but also speak powerfully to our health and wellbeing and the wellbeing of our friends and families, and the communities around us.
From the flavour packed 100% wholemeal “Pans cum toto”, the crusty perfection of the iconic “Casalinga”, and the traditional Irish “Barmbrack”, the Sourdough Loaf has a recipe for all tastes and all levels of baking competency, from the complete novice to the most accomplished baker.
SAMPLE PAGES
Available in hardcopy with fixed price shipping,
or as an e-book for immediate download
“A fantastic book, so far ahead of its time”
- Dan Lepard , baker, food writer, photographer, television presenter and celebrity chef.
john DOWNES
John Downes pioneered the re-introduction of traditional sourdough bread to Australia in the 1970s, and is regarded by many as ‘the father of the Australian sourdough bread movement’. He has been described by one food critic as Australia’s “high priest of sourdough”.
Over an illustrious career, John has created and run several legendary restaurants and bakeries, including some that achieved iconic status in the annals of Australia’s food lore. He began Goodness Gracious in Adelaide’s Rundle Street, reestablished and operated the original Feedwell Foundary bakery in Melbourne’s Prahan, and established the celebrated Natural Tucker and Firebrand Bakeries in Carlton North and Ripponlea. He has worked as Chef for Prime Minister Bob Hawke at the Prime Minister’s official residence Kirribilli house in Sydney, as head of the Daylesford Organic Bakery, Oxfordshire, UK, lectured at Ballymaloe Cooking School, in Cork, Eire (Ireland), and consulted for bakeries in Forest Row, East Sussex, the Shipton Mill, Tetbury, Wiltshire, (the biggest organic flour mill in UK), and Bubiala eco-retreat Tuscany, Italy.
John has an abiding interest in history and culture, with a special focus on culinary history, and has perfected the art of traditional baking using wood-fired ovens and baking ancient breads using heirloom and land-race wheat strains.
He has a BA and Grad Dip (Gastronomy) from Flinders University in South Australia, has studied Traditional Medicine and Food at Amherst College, (Boston Mass, USA). He is a “Festival Legend” of the Melbourne Food and Wine Festival, and the author of several books on cooking and baking, including the Australian classic Natural Tucker, (Hyland House, 1975).
John lives in South Eastern Queensland, where he continues to chef, bake, research, play music and write on the themes that have guided his career.