Sourdough aficionado, Sandy Waites bakes exclusively for Harvest market goers. From midday on the Friday before, Sandy begins preparing the dough for Saturday’s loaves and pastry treats. The next hours, until about 4.30am on Saturday morning are spent kneading and coaxing the raw ingredients into the delicious croissants, pastries and loaves for sale at his stall at the Harvest farmers’ market.
During the past year, Sandy has refined, moved, added and subtracted to constantly keep his offerings fresh and interesting. Sandy has moved kitchens and now bakes from premises in Invermay. But that is not all.
In the cold winter months, Sandy introduced the super sugary sweetness from Brittany, the delightful Kouign-amann pastry that is proving to be popular with market goers and definitely helped warm up some of the chilly winter mornings. But with Spring comes germination, and his sprouted loaves are tipped to assist digestion and be the perfect addition to any bread basket. According to Sandy the germination of the seeds – their sprouting – convert the starch to sugar, which is super good for digestion and minor food intolerances. So make sure you pick up a sprouted loaf this Saturday.
Sandy is a self-confessed foodie whose passion for cooking began in childhood, when he learned that the simplest of ingredients become the best of meals, and nothing is simpler than the ingredients that go into his breads. He first began baking sourdough for his young family, and was soon being pestered by friends to make them bread too. Sandy has been a stallholder since Harvest was launched in February 2012.
Sandy makes his 100% sourdough with flour, salt and water using his own sourdough culture. Sandy does not add any baker’s yeast to speed up the process. This type of baking is slow and is reflected in the small number of loaves that he bakes exclusively each week for Harvest. During the twenty-four hours before Harvest opens, Sandy mixes, shapes and bakes every loaf of bread and pastry sold at Sandy’s Sourdough himself. Thus, he sometimes can appear a little sleepy but is always there with a smile, a treat and time to listen. According to Sandy it is customer feedback that has helped him improve and add to his wonderful parade of loaves. Do not forget to sample his delicious fare, from bread to cinnamon buns, chocolate hazelnut scrolls, frangipane and lemon brulee tarts to mention only a few of what might be on offer at the Harvest Launceston Community Farmers’ Market this Saturday.
This stallholder is at Harvest this week.