If you've only ever tasted what some commercial bakeries call sourdough bread, you're in for a taste sensation. Using only a very few basic ingredients with the naturally fermented starter (and no yeast!), create a superb loaf that you can bake and enjoy with others at home. We will take you from the basics of making your own starter, through to our low-knead “stretch and fold” technique, the rising process and then the baking. The process is de-mystified with our presenter's no-nonsense approach as Anne de-bunks a lot of the 'rules' surrounding making a good sourdough loaf.
You will get morning tea on arrival and then we break at a suitable time in the workshop to enjoy a sourdough 'pizza' baked on the day.
THE WORKSHOP RUNS FROM 11am to approx 3pm
BOOKING CONDITIONS Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop.
ABOUT THE PRESENTER
Anne has taught baking and breadmaking skills at her shop/school in Hallam, for 27 years. For many years she specialised in all sorts of yeasted breads, cakes, biscuits, pastries etc. She has always been keen to make sure home baking skills are not lost in this “fast food” world. For a number of years now, her passion has included sourdough and artisan breads. Using very simple ingredients (just flour, water and salt) and adding the magic of time in the form of long slow fermenting, brings out the more complex flavours that make sourdough loaves so delicious and nutritious. Genuine sourdough is simple, but it is not quick, making it a real part of the slow food movement.
11am to approx 3pm
- How to start your own sourdough starter
- How to maintain your sourdough starter without lots of waste
- How to use your starter to make, shape and score sensational genuine sourdough bread
- Morning tea and a light lunch
- The opportunity to purchase items that will make life easier and less messy!
- Recipes sheets describing all of the techniques used
- A sample of active starter for you to continue to maintain at home
- Batch of sourdough that you have mixed, for you to take home and continue the process on to baking
- A finished loaf made on the day
- An apron
- A plastic bowl, approx. 1-2 litre capacity to use as a mixing bowl
- Teatowels to take home freshly baked loaf
Comfortable clothing and shoes
Suitable for teenagers and older
Vendor sincce 2016
My Green Garden
My Green Garden provides a local and experienced resource for talks, demonstrations and workshops on many aspects of sustainable gardening practices, especially in the area of growing food.
Presentations are to both children and adults, through schools, libraries, Probus and other community groups, neighbourhood houses, garden clubs, shopping centres, council-funded information sessions and holiday programs. Maria of My Green Garden is also a regular presenter for Bulleen Art & Garden and for the not-for-profit organisation Sustainable Gardening Australia (SGA).
My Green Garden also runs classes and workshops from Maria's home and garden in Donvale, in suburban Melbourne.
As seen in: CLASSES ON SUSTAINABLE LIVING IN MELBOURNE
BOOKING CONDITIONS Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop. In certain circumstances, a credit towards another workshop may be given, less a 25% administration fee.