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