September Sourdough Workshop – photos and feedback

The September workshop was held last weekend and the people who came along to learn the art of sourdough baking were a great bunch, with lots of questions!  The kitchen seemed very full, with lots of chatter about bread-making and babies.

It was cool and windy with some rain on Friday night and Saturday morning provided more of the same but we were all warm inside.  My sourdough workshops attract a wide range of participants; from school age to retired, including children, families, everyone!  Lovely!

All of this weekend’s participants were keen to learn about the art of sourdough, despite having varying levels of experience 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 always talk about all of the possibilities. For this workshop, I cooked the bread in a cast-iron pot.

Session 2 - the second proving

Session 2 – the second proving

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.

Decorating options  and the doughs

Decorating options and the doughs

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.

Dusting the proving baskets

Dusting the proving baskets

The morning session includes breakfast and this time we had Date and Hazelnut Loaf and Multigrain with nigella seeds 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.

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.

Another perfect loaf!

Another perfect loaf!

Contact me if you would like to receive more information on the sourdough or other workshops I run. The next Sourdough Bread Workshop will probably run on Oct 25 / 26.  It may be the last sourdough workshop for this year so if you are interested, get in early.  

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:

My sourdough turned out pretty much perfect. Very much enjoyed the workshop.

Erin

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Hi Kate,
Here is my bread, done in a loaf tin with the water in the bottom of the oven. The proof will be in the eating but I’m pleased so far. Apparently I now have to WAIT for two hours before I can eat it!
Thanks again!
Michelle
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The bread is already halfway gone. It was really hard to wait until it cooled down. It is delicious and looked stunning. Thank you very much for sharing your knowledge. I won’t wait long and bake again. Maybe tomorrow…
Esther
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My result and taste is fabulous.
Jas
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September Sourdough collage

September Sourdough collage

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