Simply Sourdough

Simply Sourdough Sourdough baking classes, sustainable living tips, zero waste advocate and educator.

Maree has been baking bread for over 30 years and for the last 7 years has focussed on making sourdough or naturally leavened breads, cakes and pastries. Maree is now offering sourdough bread making classes, and is working towards establishing a small community bakery in the Gippsland town of Trafalgar. All breads from Simply Sourdough are made using premium ingredients with no artificial additive

s or preservatives. Maree has a wealth of knowledge and is able to teach to ensure you reach maximum potential from doing a class, as well as offering ongoing support and guidance. For scheduled classes go to the events page or contact Maree for more information.

Really love the flavours in this Annabel Langbein chicken with lemongrass recipe. Served with jasmine rice and freshly p...
24/08/2026

Really love the flavours in this Annabel Langbein chicken with lemongrass recipe. Served with jasmine rice and freshly picked lettuce that a plopped into the cooked juices while serving the rest so it wilted down. Great flavours of lemongrass, kaffir lime, sweet chilli sauce, garlic & lime juice. Jasmine rice cooked with the long bits of lemon grass that I trimmed off. Threw in a few roasted carrots too because I just felt like it. Recipe is available at https://www.langbein.com/recipes/baked-lemongrass-and-chilli-chicken

Getting ready for the Aperol spritz & summer refreshing drink season , & Any odd shaped and not so pretty ones,...
24/08/2026

Getting ready for the Aperol spritz & summer refreshing drink season , & Any odd shaped and not so pretty ones, will be turned into citrus powder that I toss into cakes, brownies and smoothies or I just like to munch on them like a fruit chew.
It has been a bumper year for citrus!

Sourdough for the week sorted. Sharing with family because some (a particular 6yo) have become quite fussy about what br...
23/08/2026

Sourdough for the week sorted. Sharing with family because some (a particular 6yo) have become quite fussy about what bread is acceptable. 🤣

Absolute banger of a day today, so to clear the head a trip to Inverloch was in order. Great walk along Andersons Inlet ...
18/08/2026

Absolute banger of a day today, so to clear the head a trip to Inverloch was in order. Great walk along Andersons Inlet out to Bass Strait then back to Esplanade Hotel - Inverloch Why on earth have we not done that before? Fantastic lunch, (even the seniors choices had a bit of variety), extremely friendly staff and gold stars for not having bloody TV screens on every wall. This might just become a regular I think.

We did it! The inaugural pasta play date happened today and we covered making both egg and no egg pasta. Need to tweak a...
15/08/2026

We did it! The inaugural pasta play date happened today and we covered making both egg and no egg pasta. Need to tweak and change a few things, but overall pretty happy with the format. Hopefully the fabulous participants agree! Egg pasta with a butter, white wine, rosemary, lemon and Parmesan sauce loosely based on a delicious sauce from Pia Gava (check out her new book 👍). Also a no egg pasta dish with a few random shapes in the mix in a sauce based on one from Francesco Mattana but with some pepper paste and a blend of black garlic in with the garlic confit. Made quite a few notes of what to tweak for further sessions but I think it’s a goer! If anyone took photos, please post and tag me, my brain was in a land far, far away! 🤣

Warning was before we started “ be prepared for me to yell, screw paper up and generally toss a tanty”. Yep, all three. ...
13/08/2026

Warning was before we started “ be prepared for me to yell, screw paper up and generally toss a tanty”. Yep, all three. Total at the
Who needs a bloody paper pseudo bird anyway? Hate doing stuff with so much precision necessary. Not my learning style at all. 🤣🤣🤣

My poor old food processor wasn’t coping with getting through very, very dried bread chunks and crumbs so I took a leap ...
11/08/2026

My poor old food processor wasn’t coping with getting through very, very dried bread chunks and crumbs so I took a leap of faith and ran them through the Mockmill. The larger ones did need a little helping hand with the pestle crushing them a little to get small enough to get to the stones. Perfect sourdough breadcrumbs now. Never waste a thing!

Memories of being little and going to buy the high-tin loaf of bread. Usually came home with either a hollow loaf or a h...
08/08/2026

Memories of being little and going to buy the high-tin loaf of bread. Usually came home with either a hollow loaf or a half loaf 🤣 So happy I am able to share these jumbo loaves with family.

If not cooking pasta as soon as it’s made, I find it best to pop it in the freezer and cook while still frozen without d...
07/08/2026

If not cooking pasta as soon as it’s made, I find it best to pop it in the freezer and cook while still frozen without defrosting it. I made these two yesterday, the first layer a little bigger and thicker than the second, so that went into the pot a couple of minutes first then the thinner was added. For longer term storage, once frozen pop it into an airtight container and it stays good for a couple of months. Simple Tomato sauce, Parmesan topped for him, pangrattato for me.

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Lady Hamilton Lane
Trafalgar, VIC
3824

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+61429148208

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