August Sourdough Workshop – photos and feedback

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.

A busy kitchen

A busy kitchen

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.

Measuring out the starter

Measuring out 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.

Measuring the 85% flour

Measuring the 85% flour

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.

Stretching the dough

Stretching the dough

Another perfect loaf

Another perfect loaf

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.

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 Sept 6 / 7 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 and comments from the participants:

Hi Kate

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

Hi Kate

Thanks for the great breadmaking course.  I have just taken my bread from the oven and am now waiting for it to cool before eating it.  I am planning on making the date and hazelnut one next.
I would like to order some Egyptian Gold from you please.
Once again, thanks for everything.
Cheers, Ruth
Hi Kate

It worked absolutely perfectly & passed the taste test too!  The 2 bread tins were fine.
Thanks  Helen
Thanks for this new episode in my world. Happy hours always and keep up the sharing and teaching. You make it so interesting and fun. Cheers Gail
bread collage

 collage of some of the participants’ breads

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3 thoughts on “August Sourdough Workshop – photos and feedback

  1. Pingback: The next Sourdough Workshop – Oct 25/26 | The Garden Shed and Pantry

  2. Pingback: The next Sourdough Workshop – Oct 25/26 | The Garden Shed and Pantry

  3. Pingback: The next Sourdough Workshop – Sept 6/7 | The Garden Shed and Pantry

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