The October workshop was held last weekend and we had an interesting mix of participants; three guys came to learn the art of sourdough and we also had some newcomers to the Cygnet area. There were plenty of questions and there was lots happening in the kitchen. It was cool and windy with some rain on Friday night and Saturday morning dished up the same weather menu but we were all warm inside. My sourdough workshops attract a very wide range of participants. Almost everyone loves great bread and this sourdough bread is foolproof!
All of this weekend’s participants were keen to learn about the art of sourdough, despite having varying levels of experience. Of course, everyone has a different oven and a different pot in which they plan to cook their dough (or a pizza stone), so we always talk about all of the possibilities. For this workshop, I cooked the bread in a cast-iron pot.
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 Date and Hazelnut Loaf with thick lashings of butter or Multigrain with orange blossom honey in addition to coffee or rooibos tea. Scrumptious! 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. This weekends workshop participants who purchased items from the Pantry received a free shopping bag as well!
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.
Contact me if you would like to receive more information on the sourdough or other workshops I run. This was the last Sourdough Bread Workshop for 2013. Look for the next workshop date at one of the January Cygnet Markets.
If you live interstate (in Australia), then you may like to check out our Express Post Sourdough Maxi Kit.
Photo collage from participants: