September Sourdough and Cultured Butter Workshop

The September workshop date is Friday, September 22nd, 7.30pm – 9pm and Sat. September 23rd, 8.30am – 10am. You must come to both sessions. $55.

To read about my sourdough workshops, click here.

For bookings of the September workshop click here. To book, add your EMAIL (NOT your name, even if I know you) to the booking sheet link now. Payment and course  details will then be emailed to you.

This is a fun and informative workshop for anyone wanting to make easy, foolproof, nutritious, delicious sourdough bread with fresh, organic, Australian ingredients.

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March Sourdough and Cultured Butter Workshop

The March workshop date is Friday, March 24th, 7.30pm – 9pm and Sat. March 25th, 8am – 9.30am. You must come to both sessions. $55.

To read about my sourdough workshops, click here.

For bookings of the March workshop click here. To book, add your EMAIL (NOT your name, even if I know you) now.

This is a fun and informative workshop for anyone wanting to make easy, foolproof, nutritious, delicious sourdough bread with fresh, organic, Australian ingredients.

May Sourdough + Cultured Butter Workshop

Friday May 20th, 7pm – 8.30pm + Sat. May 21st, 8.30am – 9.30am. Two sessions and you must come to both.

To register, add your EMAIL address (NOT your name) to the May Sourdough + Cultured Butter Workshop booking sheet.

$55 / person

Cultured butter

Cultured butter

The dawn of civilisation in Egypt heralded the start of seed saving and sowing. Cereal grains were easy to collect and easy to grow and thus began the evolution of bread creation, culminating in the discovery of using soaked and fermented flour to make risen bread, which we call sourdough. Created before the invention of any modern equipment or ingredients, sourdough bread remains today one of the world’s favourite and simplest breads.

Before modern factory butter making, cream was usually collected from several milkings and obviously not refrigerated. It was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid which makes for a fuller-flavoured and more “buttery” tasting product.

In this workshop we will make cultured butter and sourdough bread. The sourdough method I choose to use is easy and foolproof, producing nutritious and delicious bread every time.

Fermented foods, including sourdough breads and cultured butter, allow the human body to absorb all their nutrients and cause less health problems than faster, industrial methods.

To read more about my sourdough workshops, click here.
Sourdough Loaf

Kate's sourdough workshop

Kate’s sourdough workshop

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To register, add your EMAIL address (NOT your name) to the May Sourdough + Cultured Butter Workshop booking sheet

Fermented Drink Cultures

Kombucha with apples and cardamon

Kombucha with apples and cardamon

Spices and seasonal fruits can be added to water kefir and kombucha to make a never ending range of beautiful, healthy and delicious drinks.

I love to whizz milk kefir in the blender with a banana and some blueberries for a great start to the day.

Milk kefir grains, water kefir beads and kombucha scoby are all available from me, continuously refreshed and always made from my original, living, home cultures (not from dried cultures).

The photo is of jars of kombucha loaded with diced apples and crushed cardamon pods which you can do too!