Making sourdough bread is the simplest way of making bread. Believed to have originated in Egypt, where it just so happened that the grains they grew and milled behaved magically with the yeasts and bacteria in the air, sourdough bread has come to the forefront of modern day bread connoisseurs.
Following our greater understanding of the human gut, we also now realise the health benefits of slow food and the slow proving and natural fermenting of the sourdough loaf is part of this phenomenon. For those with some intolerance to gluten, sourdough bread is a godsend as the slow proving and fermenting uses up a great percentage of the gluten, unlike the fast and artificial process of using commercial yeasts.
Warmth is not required to prove the bread. Time is all that is required. A good, long proving time gives an excellent texture and that distinctive, sour taste.
In my workshops I teach you to make the best bread you have ever eaten, made simply, using the traditional, no-knead method from Egypt.
The workshop in my kitchen.
Following the fermenting theme, I also show you very easy cultured butter, which is common in France but expensive to buy here. Two litres of cream will produce about 1kg of the best butter you have ever had, cultured and delicious.
Here are the details –
The workshop runs in two separate sessions and is conducted in my kitchen at 4 Winns Road Cygnet. The maximum number of workshop participants is ten. That way we can comfortably fit in the kitchen and I have sufficient time to answer all questions and see that everyone receives the help they need.
The first session is on Friday evening and runs for one and a half hours. It includes how to make the dough, the first rising, caring for the starter and tastings. We also churn the cultured butter and learn about the culturing process.
Session two of the workshop runs on Saturday morning for one hour and includes preparing for the second rising and how to bake it and more tastings (breakfast, with our cultured butter, coffee and teas!). Specific times for the workshop sessions are confirmed on the booking sheet.
During the second session, participants can check out the goodies in the Pantry and 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.
The cost of the workshop is $55 and includes enough flour etc to make another loaf at home. Of course you get the starter which will keep you going forever. The flours are all high quality organic flours from Four Leaf Milling in South Australia. The workshop kit also contains one dough scraper, a handy (Australian made) measuring jug and more of my favourite recipes. We make the bread and butter together and I answer all your questions so that you go home confident to make easy, wonderful bread on your own.
Payment is by transfer to my bank account and must be completed before the workshop. Details are sent by email once the workshop participants are finalised.
That’s me! I love these workshops as much as the participants.
For those who do not reside locally, I recommend you search Airbnb for places to stay in Cygnet; there are several close by. Find out more here.
Please feel free to contact me if you would like more information or to be put on the Sourdough Workshop email list for future workshop dates.
Feedback from some of my sourdough participants…..
November 2016….. We shared the loaves with friends. They loved them as much as we did….Won’t make too often – way too dangerous J
Thank you for your huge thought knowledge effort and generosity that goes into your workshops. We’ll tell all our friends about you Kate
Flip and Ian
On the way home I had to stop suddenly for a bettong ( or similar) and when I got home I found that the dough had tipped out of the bowl and was embedded in the car mat ! Nevertheless I rescued it and carried on as per your instructions and it was fine and delicious. Thank you for finding this great method of producing sour dough !