There has been an increased amount of interest in all of my workshops recently so it was time for another sourdough bread making workshop. A full house equals eight interested participants. And what a lively, engaged bunch they were!
It was a good chance for me to work on my delivery because I will be doing a sourdough presentation in Hobart next week. More about that later though.
Some of the things we discuss include the origins and history of sourdough, the importance of using ingredients of the highest quality and ensuring that they are appropriate for the task (in this case, breadmaking), care and feeding of the starter, getting the mix right with temperature and time, proofing bowls and other equipment required and how to bake in different ovens.
The cost of the workshop is $45 and includes the kit that I sell at the Cygnet Market. The Market kit has all of the instructions for making sourdough bread plus the ingredients required for two standard loaves.
The ingredients include the special sourdough starter and the flours are all organic flours of the highest quality from Four Leaf Milling in South Australia. Flour from dry-land farming in South Australia has all of the characteristics that are best suited to bread-making including sourdough. The Workshop kit also contains one dough scraper and a collection of my favourite bread recipes. Everyone loves the dough scraper.
The morning session includes breakfast and this time we had Hazelnut and Date Loaf in addition to sourdough and normal (bread machine) bread. Some people had Orange Blossom Honey on their bread and we also enjoy coffee or tea.
Contact me if you would like to come along to one of the next workshops.
Photos from the participants:
Thanks for a great workshop. Attached is a picture of the end product. Lucky I took the photo before dinner because there is none left now so I take that at as a sign it was good.