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Miek Paulus first got a taste for baking as a child. She has fond memories of her trips to France, the land of food and drink. Now she hand makes pastries using traditional Belgian and French techniques and recipes in her micro-bakery in Geelong, near Melbourne. To the delight of Australians…
The best bread in Australia is made from natural sourdough. Bakers know the technique inside out but the young artisan soon realised that most of the people living in Geelong had no idea about good bread and good pastries. That’s why she started to learn this baking method. Six months of trial and error enabled her to create her own artisan recipe and now make natural sourdough croissants.
It requires knowledge to use sourdough in pastries. Every measurement and minute counts says Miek: "The fermentation stage currently takes 17 hours compared to 10-12 hours at 28 °C. Unlike yeast that’s easy to control, sourdough is a living thing. You can’t control everything. So in total it takes me five days to make a very good sourdough croissant." It’s no wonder the Belgian baker has been nicknamed "the Sourdough Engineer"!