Bridgette Yeoman is so proud of her sourdough, she defies anyone to find a loaf of bread that's better.
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But the best part is, she wants people to learn to make their own, so she's sending out packets of sourdough starter - from her own jar, named Agnes - to people across Australia.
Her social media videos, from her own kitchen in central Ballarat, are also taking off, with people messaging her asking for advice as they learn how to bake bread.
Ms Yeoman said it was one of the few good things to emerge from the coronavirus crisis - people were at home and wanted to learn new skills.
"The coronavirus has given us time to discuss things, and that's where the breadmaking has developed at home," she said.
"We've got more time to leave it and wait, that's what's been highlighted with this.
"I think it's the first time for a lot of us where our lives aren't as chaotic as normal - though we're lucky we haven't got the numbers other countries have."
Ms Yeoman's sourdough recipe is traditional and simple, with just flour, water, salt, and the yeast starter.
Agnes, in its jar, has been bubbling away happily for weeks.
By dehydrating just enough, Ms Yeoman has been able to pass it on to others - the result is truly fine home-made sourdough.
"The only problem is, once you've had it, it's harder to eat bread that's not as good," she said with a laugh.
"It's young people as well having a go at it, I'm really happy they're working at home, so with their starter happening, they can keep an eye on it."
Parents have used Ms Yeoman's recipe and starter to teach their own children the essential skill, which is another satisfying aspect - Ms Yeoman is a teacher by trade.
"I started off doing it because my daughter's on the Gold Coast, she said 'Mum, I'd really like some of your bread', and that might have been at the start of lockdown," she said.
"It's not just an activity, it's not just a teaching resource, it's not just a loaf of bread, it's a really good loaf of bread.
"You end up making more starter than you use, and you can have it for life, just keep feeding it - or put it in your fridge, and you can turn it into crumpets in the morning."
The response on social media has been "phenomenal," she said - artisanal sourdough has been trending everywhere from amateurs showing off a new scoring technique, Silicon Valley billionaires experimenting on their recipes, to archaeologists using ancient Egyptian yeasts to bake something no one has tasted in thousands of years.
Every day she opens her inbox to more people writing back to say how amazing their loaves are, and showing off the results.
"To do this in the comfort of your own home, when we're all stuck here and all we have is time, it's the perfect storm," she said.
"It's been one of the most worthwhile things I think I've done, to get it into normal mums' and dads' kitchens.
"They've got access to their own bread, there's nothing as good or as cheap anywhere."
There's a family connection as well - Agnes is named after Ms Yeoman's grandmother, and she has fond memories of her parents making bread while she was growing up in Snake Valley.
"Dad was a baker from way back - Mum always made bread, and Dad started making it sometime along the track," she said.
"He's 85 and still makes bread."
To find out more, check out Bridgette's Bread on Facebook and Instagram, or visit sourdoughandceramics.com.au
(Note: The Courier has sampled the bread, and it is really good)
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