Special 2 hour, winter sourdough workshop, Sat. June 24th

On Saturday June 24th, I am doing a 2 HOUR SOURDOUGH WORKSHOP which will be a condensed version of my regular, 2 part workshop. $30.

For bookings click here. Add your email address to the list and I will be in touch.

This worked very well for a recent U3A group I ran it for recently.  

You will see all the stages of easy, foolproof, nutritious, delicious sourdough bread and cultured butter and go home with the confidence to start making your own.

As an option, you will be able to purchase my sourdough kit which has all the flours and the starter and instructions. $20 (reduced from the $25 I sell it for usually) 

Also, on the day, there will be 10% off all products in my home shop!
Read about my regular sourdough workshops here.

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.

Sourdough Bread and Cultured Butter Workshops

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.

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.

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

flip-and-ians-bread-nov-16

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Hi Kate

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 !

Nicky
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September Sourdough and Cultured Butter Workshop

The July workshop was a hoot; the 9 participants were such fun and came from far and wide. We sorted out all the challenges, from baking in a wood oven to how to make sourdough in Darwin!

The September workshop date is Friday, Sept. 9th, 7pm – 8.30pm and Sat., Sept. 10th, 8.30am – 10am. You must come to both sessions.

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) now.

1-DSC_0003$55, Total bargain!

July sourdough + cultured butter workshop

Friday July 22nd, 7pm – 8.30pm + Sat. July 23rd, 9am – 10.30am. Two sessions and you must come to both.

To register, add your EMAIL address (NOT your name) to the July Sourdough + Cultured Butter Workshop booking sheet. I will then be in touch with payment details.

$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

1199c-dsc_0013

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

New products arrive after the storm…

Unprecedented rain swept away lives, cars, cows and land last week in northern Tasmania. No freight went in or out by the ferries. Luckily none of my stuff was lost but many people lost goods coming in which were afloat in one depot and much produce going out could not leave. Finally my orders are arriving, with only one left outstanding and I have found out it is safe, at least.

Beeswax wraps

 

BeeKeepa Organic Wraps

Organic cotton fabrics with beeswax and jojoba oil….. does away with cling film for wrapping sandwiches, covering bowls and jars etc. I love the chook and vegetable garden fabrics too.

Various sizes or in a pack.

 

 

Egyptian Gold Flour 

Four Leaf organic, ancient grain grown on their farm in South Australia. From the Four Leaf website:

“Egyptian Gold Flour is derived from the ancient khorasan wheat thought to have been found in an Egyptian tomb. Gavin was given 6 grains over 30 years ago, which he promptly planted in the vegie garden. These grew well, so they were planted in subsequent years. It has been such an interesting process and we have learned so much from the exercise. The wheat grows about 30 to 60cm taller than normal varieties and has a beautiful black beard. It is very striking in appearance. The grain is nearly twice the size of normal wheat and we believe that the modern Durum Wheat is developed from this wheat. It produces a high protein flour and has a sweet, nutty flavour, and is excellent for pasta and bread.
Egyptian Gold Flour has similar properties to Spelt Flour and can be tolerated by many people with wheat sensitivities.”

This is one of the original grains used from ancient times to make sourdough bread. Research indicates it probably originates in northern Iran.  In parts of the Middle East and Central Asia, it has been grown in subsistence farming systems for centuries.  The flour is slightly more fibrous than wheat flour, with a sandy golden colour and a lovely earthy flavour – almost a taste of the fields.  You can use Khorason on its own, but it contains a less strong form of gluten than wheat , which can make for a denser crumb than we are used to with modern wheat.  You get much lighter results when you blend it with strong wheat flour.

Many people with wheat intolerances can handle khorasan and spelt. Luckily for us, khorasan from Four Leaf is not much more than wheat flour in cost and a lot less than Tasmanian spelt.

I would recommend using a very active starter, extra water and a long first fermentation if you are planning a straight khorasan bread.  It makes a very cakey bread – don’t expect big holes but it is not heavy! I prefer the straight khorasan, simply because it is so different in both texture and flavour.  But mixing it with wheat flour certainly makes it easier to work.

khorasan from sourdough forum

Khorasan sourdough……Beautiful colour and flavour with a tighter crumb but not heavy.

Who Gives a Crap….

Australian, recycled toilet paper and bamboo paper towels, both with aid to sanitation in developing countries. Check it out here.

crap