July Sourdough Workshop – photos and feedback

The July workshop had fewer participants than usual because I had just returned from a holiday in South Australia.  However, that worked well for the participants; there was plenty of room to spread out and they had individual attention as I was able to check their progress through the course.  We had lots of time for questions and discussion.  Of course, everyone has a different oven and a different pot in which they plan to cook their dough.  For this workshop, I had decided to experiment a little by cooking the bread on a pizza stone.  It’s important for me to learn different things too when I conduct these workshops.

cutting the tasting loaf

cutting the tasting loaf

It’s great to be able to discuss making sourdough with people who are keen to learn.  For this months workshop, we had people with different levels of experience with breadmaking generally, and sourdough in particular.  All of the participants had success with their first loaves and you can see the results of their bread-making below.

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.

feeding the starter

feeding the starter

The cost of the workshop is only $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.

instructions for second rising

instructions for second rising

The morning session includes breakfast and this time we had Date and Hazelnut Loaf in addition to coffee. 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.

baking on a pizza stone

baking on a pizza stone

Contact me if you would like to receive more information on the sourdough or other workshops I run.  The next Sourdough Bread Workshop will run on Aug 9 / 10 and you can book here.

If you live interstate (in Australia), then you may like to check out our Express Post Sourdough Maxi Kit.

Photos from the participants:

Marta's loaf

Marta’s loaf

Somebody couldn’t wait for two whole hours (waiting time after cooking), but it must have been close enough because the taste was good. Thank you again Kate (and Lennie). Best wishes, Marta

Hi Kate
It turned out great!  Thank you – it also tastes wonderful!

Bernie's bread

Bernie’s bread

I am really happy with it.
regards
Bernie
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