Slow Rise, Balingup’s Community Supported Bakery, will “open it’s doors” on the 30th of July! We will be baking 24 loaves for the first go round, 12 are accounted for and 12 still available. The trial is on now! So if you would like to sign up for a trial share, now is the time! Three share sizes are available; a full share, a half share, and a mini. Bread is baked on Monday and picked up in the late afternoon at the Bronze Cafe in your own bread basket. I will see about finding a second pick up point for Tuesday morning if there are those of you who will be unable to pick up on Monday afternoon around 3pm to 4pm. See the share sizes below and think about how much you go through weekly to figure our what you need. You can sign up for a full and a half or a full and a mini if the full does not quite meet your families needs.
Full Share $15 a week/$45 for 3 week share
1 Rustic Sourdough Loaf
1 Soft Slicing Loaf
1 Specialty Bread
Half Share $10 a week/$30 for 3 week share
2 Loaves, Presently Our Choice
Mini Share $5 a week/$15 for 3 week share
1 Loaf of Our Choice
Currently the breads are our choice, but this will change later on when we get a feedback cycle established. Breads change week to week, always one rustic, one soft, and one specialty. Each loaf is $5, and this is for handmade biodynamic sourdough bread infused with love! We hope to keep our costs low, so it is affordable and attractive to everyone, while also covering costs and creating income to expand the project.
On the 30th we will be baking a Rustic White Sourdough Loaf, a Soft Wholemeal Sandwich Loaf, and most likely a German Rye Loaf for the specialty. We are very keen to receive suggestions on breads you would like to see baked, one you haven’t had in a long time or one you really love. In addition, please let us know if you would be interested in an additional Sweets Share and a Breakfast Breads Share. A sweets share might include a dessert made with local fruit (like a baked custard, pie, or crisp), a cake or loaf cake, and some biscuits. A breakfast bread share would include things like english muffins, scones, rolls, croissant and danish, perhaps muesli or even bagels. It is for the community, run by the community, so please don’t be afraid to have your say!
Slow Rise is dedicated to better health and happiness for all members of our community and as such all of our bread is cultured or naturally leavened for improved digestibility, flavour, and nutrition. We live in a time where our food is so sterile and void of nutrients that our bodies are as well, and this has not been to our benefit. In fact it is making us sick, with multiple allergies, sensitivities, auto immune disorders, diabetes, and obesity becoming the normal state of our children. If you don’t know much about sourdough, there is much to learn.
- pre-digests starches, making the bread more easily digestible
- lowers insulin response/improves glucose tolerance due to the breakdown of starches and carbohydrates by the beneficial lactic acid bacteria
- protects Vitamin B1 from the damage of the heat of baking
- breaks down gluten, which may result in a bread that gluten-sensitive people can eat
- activates the enzyme phytase to breakdown phytates, which inhibit absorption of various minerals, thus freeing up:
- naturally preserves the bread for a week or longer due to the production of acetic acid during the fermenting process
- improves the flavour of bread like a good wine, curry, or saurkraut, it improves with age during the process of the slow rise
None of this can be said for commercial yeast breads.
We use the best ingredients we can find. Our flour is coming from Eden Valley Farms in Dumbleyung, our salt from Lake Victoria, our water from the rain on our roofs, and our leaven straight out of the air in Balingup. We will always be dedicated to buying local and buying fair, and are definitely out to prove that the baker doesn’t have to be just another modern day drug dealer, but in fact can bring it on home as a fireside healer of the hearth…of sorts. After all, there is nothing like home baked handmade bread to soothe the soul and yes, even our bodies!
Other small community supported cooperatives are in the works. We are well aware of the down time we will have while the bread takes it’s time to slow rise. We plan to fill in these gaps with other cultured foods and traditional ferments. For those of you who love fresh raw bath milk with all of those beautiful enzymes, vitamins, and fats that plump up the complexion, we will be picking some up weekly straight from the grass fed cows. We will be making cultured bath milk products including yogurt, cream cheese, and various cheeses for slathering in. We have sourced cream from Harvey Fresh to be used in making our soft bread and to add richness to our yogurt, but we will mainly be making our own sweet cream and cultured butter, buttermilk, and creme fraiche in addition to enjoying the cream. Lastly, we will likely be mixing up some vats of sauerkraut, pickled beets, pickled carrot, and lacto-fermented soda for our gastronomic enjoyment soon. So if you are interested in any of these cultured ventures please let us know by emailing firstname.lastname@example.org and we’ll let you know what the prices and times will be. Next on the list is eggs! And, don’t forget, sign up now for your 3 week trial share before they are all gone! Just email with your share choice and we’ll sort out details.
Stay Warm & Eat Well,