May Sourdough workshop – photos and feedback

It seems that winter is the time when bread and bread-making gains popularity.  I never seem to have much difficulty in attracting keen participants willing to learn how to make sourdough bread when the days shorten.  Of course, great bread is an excellent accompaniment to home-made soup in winter.   After my sourdough demonstration at ‘your habitat’ in Hobart there were a number of people who were interested in driving down to Cygnet to take part in the workshop.  So it was a mixture of locals and people from up near Hobart that came along to the May workshop.  You can see the results of their bread-making below.

I recommend Four Leaf Organic grains

I recommend Four Leaf Organic grains

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, building Egyptian pyramids, proofing bowls and other equipment required and how to bake in different ovens.

busy kitchen

busy kitchen

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.

checking out the starter

checking out the starter

The morning session includes breakfast and this time, for a change, we had Olives and Rosemary Loaf in addition to sourdough and a bread machine bread.  Some people have Orange Blossom Honey on their bread and we also enjoy coffee or tea.  While we stop for breakfast, it’s a chance for the participants to check out all the goodies in The Pantry and to stock up on their sourdough breadmaking (and general cooking) needs.  With the 10% discount on offer for the participants on workshop day, the prices are very reasonable.  One of our participants chose the Express Post Organic Sourdough Kit for her daughter who lives interstate. 

dusting the rising bowls

dusting the rising bowls

olives and rosemary loaf

olives and rosemary loaf

Contact me if you would like to come along to one of the next workshops.

Photos from the participants:

Alek's fabulous loaf

Alek’s fabulous loaf

Eve and bread

Eve and her bread

Ann's bread

Ann’s bread

Jenny's and Heather's sourdough

Jenny’s and Heather’s sourdough

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