The August workshop was a full house including two ladies who came from Hobart and stayed overnight. It was really nice to see a couple of men taking the time to learn how to make sourdough bread too. It was rainy and windy on Friday night and Saturday morning provided more of the same but the fire was crackling and we were all warm inside. All of the participants were keen to learn about the art of sourdough and we all shared different ideas and thoughts about cooking in general as we went through the instructions. Of course, everyone has a different oven and a different pot in which they plan to cook their dough, so we talk about all of the ovens. For this workshop, I cooked the bread on a pizza stone.
It’s great to be able to discuss making sourdough with people who are keen to learn. 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.
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, a measuring jug and a collection of my favourite bread recipes. Everyone loves the dough scraper.
The morning session includes breakfast and this time we had Walnut, Date and Hazelnut Loaf in addition to coffee or rooibos 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.
If you live interstate (in Australia), then you may like to check out our Express Post Sourdough Maxi Kit.
Photos and comments from the participants:
Our bread looks fantastic, very excited and can’t wait to taste.
Thank you so much, we had a great time at the workshop.
Janelle and Christine