Time & Location
About The Event
This workshop is all about sampling and learning about sourdough… and having fun! There's a hands-on element so you will be doing a bit of stretching & folding, kneading, rolling flatbreads and flipping pancakes.
In addition, the workshop will include a delicious plant-based lunch and lots of sourdough to sample throughout the day.
We will be sampling:
100% traditional seeded rye with caraway, pumpkin, sunflower & linseeds.
Fig and Nut Rye, think delicious fruit bread.
Standard white, sourdough.
Oat sourdough with white flour & malted grain flour.
Sourdough flatbreads, pizza bases.
Sourdough pancakes & delicious wee sourdough oaty bites.
You will learn:
All about starters and how to keep them happy and active.
Different types of flour, white, wholemeal, rye and spelt, how they affect your sourdough & where best to buy them
Dutch oven and standard oven method of baking
Stretching and folding and traditional kneading method
Some scoring techniques
Bannetons, lames, and other useful equipment required
What to do with discarded starter
The many health benefits of sourdough
WHAT WILL YOU TAKE HOME?
A rye or white starter
A PDF document full of recipes and notes
You will also have my guidance and support on your sourdough journey and the opportunity to join my private Facebook group where we share our experiences, best recipes, and tips.
WHAT TO BRING?
A small glass jar for some sourdough starter
Suitable for any level, complete beginner or those already baking sourdough.