Kate’s sourdough workshop video series

Cover and intro

Follow along as I make my no-knead sourdough bread, showing you all the steps and giving you tips, history lessons and sourdough stories along the way. All videos, notes and recipes are free for you to download.

You will need:

1/2 cup rye sourdough starter (we do not make the starter together. If you have a white sourdough starter, that is fine. For this method, you will need to feed it with wholemeal rye flour, as described in the Step 1 video)

1.5 cups wholemeal rye flour (I recommend Four Leaf, which is organic, Australian, unprocessed and freshly milled)

500g wheat bread flour, at least 50% wholemeal (I recommend Four Leaf 85%)

1.5 tsp salt

water

I introduce you to the bowls, pans, utensils and extras , along the way.
You can find all the notes and recipes here…..

Schedule:
First day, 9am we will feed the starter together . You will need ….

the starter + the rye flour + a spoon and access to water.

That night at 7PM we will make the dough. Here’s what you will need for that….

1. Fed sourdough starter

2. 500g bread flour, preferably ” Four Leaf 85%” from Heartfelt Wholefoods or another wheat flour which is at least 50% wholemeal .

3. 1 x small mixing bowl+ 1 x medium mixing bowl.

4. Steel tablespoon or a wooden spoon

5. A plastic bag or other suitable covering for the medium bowl.

The next morning at about 8am we meet again and do the second rising. You will need ….

1.either a cane banetton or a nicely shaped bowl, (which I will explain beforehand.)

2. A little oil and a little bit of rice flour (or other gf flour). Don’t stress too much if you don’t have any gf flour.

3. An oven that can work at 240C

4. A cast iron pot with lid or alternative. We will discuss this beforehand.

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Step 1 

Step 1: Feeding the starter

 

Step 2

Step 2: Making the loaf


Step 3: The second proof
Step 4a: When to turn on the oven
Step 4b: Turning on the oven
Step 5: Putting the loaf into the oven
Step 6: Taking off the lid and turning down the temperature
Step 7: The finale!
After the cut

We are aiming for fairly even holes through the whole loaf, with a thin but crisp crust. Don’t cut it for 2 hours or it will be wet and horrible ūüôā

Last-for-now or maybe forever, sourdough workshop!

The June workshop dates are Friday, June 15th, 7pm ‚Äď 8.30pm and Sat. June 16th, 8.30am ‚Äď 10am. You must come to both sessions. $55.

To read about my sourdough workshops, click here.

For bookings of the June 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.

May Newsletter

The Garden Shed and Pantry Handover Celebration
All my customers are invited to come and celebrate the handing over of The Garden Shed and Pantry to the new owners, Esther Cooke and Paola Tanner at 11am – noon on June 1st, at 4 Winns Road, Cygnet (my place).

This will be the last day of sales from my home shop. The details of its new location will be revealed at the handover!

Esther and Paola will continue the market stall and I will go along and be a helper from time to time ūüôā

Almost 8 years ago, a few months after I arrived in Cygnet, I started selling gardening stuff and organic, Australian wholefoods in a tiny little enterprise I called The Garden Shed and Pantry.

It has grown and supported me; it has brought me in touch with people who care about their health and that of the earth and many of you have become my friends. It has been a wonderful and fulfilling journey.

I am not leaving Cygnet and I will continue with my sourdough and other workshops.  

Offer of 10kg boxes of almonds
The wonderful Johnston and Somerton almonds just keep on coming and Richard (from Willunga Almonds) has a stash of 10kg boxes still available in a refrigerated warehouse in Melbourne.

The offer will be $180/10kg box. Whole boxes only. Pick up only.

ORDER ALMONDS HERE NOW.

June Sourdough Workshop
Please use YOUR EMAIL ADDRESS to book into my next sourdough workshop here.
You can read about my sourdough workshops here.

Hughsli is back
Hugh’s¬†irresistible lamingtons and lemon tarts will be at this coming market. You will find them at my stall. $5. Nothing ordinary!

Crop Swap 8
SATURDAY MAY 26th
My front shed….. 4 Winns Road, Cygnet.
Come with¬†something, leave with much more….. goodies + new contacts + joie de vivre.
Arrive by 11am and set your wares on my trestles (or BYO if you want to supervise yours). Please be on time.
Then we talk about what we have brought…. I love this bit as everyone has a story.
At 11.30 we take what we would like. Everyone is polite and only takes a fair share. There is a lot of chatter and laughter and good will and generosity. By 12 everything is gone and my trestles are empty. Lovely.
Then we have coffee and nibbles (usually something I make but if you’d like to bring something as your wares to share, then all the better).
PLEASE ONLY BRING THINGS RELATED TO FOOD, to Crop Swaps….. growing, cooking, preserving, eating….. books, tools, plants, garden produce, kitchen creations, animal manures, pots, seeds, jars, netting, bean poles, dumpster doings, or skills like tool sharpening, catering, fence weaving etc etc

Viewing this newsletter
Some¬†emails clip newsletters to reduce your download. If this happens to you, please view the entire newsletter by clicking “View this email in your browser” which you will find under the photo of me, at the top.

Square eftpos
The Garden Shed and Pantry now has credit card, debit card, chip and contactless payment facilities! Square is a simple and cheap system suited to every form of transaction. It may be cheap but it is not free, so I would still prefer cash but no longer will there be any inconvenience if you do not have enough cash with you! 

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Welcome to 2018 at The Garden Shed and Pantry

Below are some snippets from my February newsletter. To read the full newsletter and see the photos, click here.

Happy 2018 I have had a wonderful break, relaxing for nearly 3 weeks at my rusty, quaint, fabulous, old beach shack at Balgowan, on the Yorke Peninsula in S.A. Check out some of my holiday photos below…. Now I am back and ready for a new year of nourishing you all with freshly milled, organic¬†wholefoods and ingredients sourced directly by¬†me from farmers and millers in Tasmania and Australia. I very much look forward to welcoming you again to my home shop and Cygnet Market stall. Opening times are on the photo at the top of this newsletter.

March Sourdough and Cultured Butter Workshop¬† Come to my kitchen and make with me the simplest and best bread for your body and taste buds. Learn about a range of grains and why they must be freshly milled. Create a batch of cultured butter to take home. I offer plenty of tastings and answer all your questions. Read more below….

Pat and Lina’s Olives Not every¬†wholefoods shop owner¬†takes time off from her holiday, on a day of 45C, to visit the olive grower and pick up buckets of olives so that their customers will not miss out at the first market of the year!¬†Read more below….

Shani’s Kitchen Crafts; can you help? Shani helps me at the first market of each month and for some time she has been making fantastic pot holders (which always sell out), using the back pockets of jeans and recycled fabrics but she has run out of pockets! If you have some old jeans¬†and could cut off the legs (which she doesn’t need) and just bring the tops, including the back pockets, that would be fabulous.¬†Please bring to the market or leave on my front verandah. For every 3 pairs you¬†donate at the market, Shani will give you one of her beautiful, hand made soaps. ¬†

Nutrient Dense? It seems to be the latest catch-phrase¬†… nutrient dense…. but what is it and does it matter?¬†Read more below….

Hugh’s lamingtons and lemon tarts¬† Again you would be best to be to the market early to get some of Hugh’s very popular lamingtons and lemon tarts at my stall. I have not have any since before Christmas and cannot wait!!

Crop Swap Number 6… Saturday February 10th, 10am¬†sharp It is going to be a biggy with lots of produce flowing from our gardens and kitchens. Everyone is welcome to our gatherings, whether or not you have anything from the garden to share. Do you have gardening books or magazines, can you knock up some muffins or a zucchini cake? Anything related to food is suitable. Come for a coffee and chat. Come alone or with friends and family. Gather in my front shed. Join the Crop Swap Cygnet and Surrounds facebook page for updates or ask me to put you on the email list. Read more below…

Viewing this newsletter If you do not see the full 2 columns of this newsletter, then please click “view this email in your browser” below the main photo. Some email servers clip either one column or some of both columns.

Square eftpos The Garden Shed and Pantry now has credit card, debit card, chip and contactless payment facilities! Square is a simple and cheap system suited to every form of transaction. It may be cheap but it is not free, so I would still prefer cash but no longer will there be any inconvenience if you do not have enough cash with you! 

_________________________________________

 

September Sourdough and Cultured Butter Workshop

The September¬†workshop date is Friday, September 22nd, 7.30pm ‚Äď 9pm and Sat. September 23rd, 8.30am ‚Äď 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.

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.