Breaking Bread; Sourdough workshop Rockhampton
NEXT AVAILABLE DATES:
Date : 16th October 2021 : 9am to 12pm Morning Session
Date : 16th October 2021 : 1am to 4pm Afternoon Session
Coronavirus (COVID-19) safety measures will be in-place.
This half day sourdough bread workshop provides you with the skills and confidence to bake your own wild-yeast bread at home. During the workshop we will work with dough through proofing stages, scoring and baking techniques for the best artisan sourdough bread. Students also make their own dough by hand, which is to take home for baking later.
Additionally, you will gain a clear understanding of sourdough starters; making/creating, maintaining, storing and using. My aim is to ensure that you leave the workshop with understanding of how to make and bake sourdough so that you can do it again, easily, at home. This is a hands-on bread making workshop which means be prepared to get sticky and floury. The methods used to make sourdough bread can easily be used at home. You will learn to make wonderful, nutritious sourdough, shape your dough and bake your dough.
All flour used on the workshop is 100% certified organic flour produced by NSW Company Wholegrain Milling Co.
The workshop is limited to 12.
Refreshments will be provided. Allergen information: this course uses wheat. (Please ensure to advise me of any allergies whilst booking by email : cheesemaker@QueenslandCheeseArtisan.com.au).
What to bring;
- 2 big mixed bowl or big plastic container (e.g Sistema Klip It Plasticware Rectangle 7l,)
What you receive;
- A recipe booklet
- Sourdough starter
- two sourdough breads; you will bake at home (all flour is 100% certified organic flour)
Location : Access Recreation, 100 Jardine Street, West Rockhampton. QLD 4700
We will assume that all participants will not have had any onset of any Covid19 symptoms or knowingly been in contact with anyone displaying symptoms in the previous 14 days.
If you have a booking and are feeling unwell please contact us, we will help rearrange.