Virtual Sourdough Making Workshops #3

Next date: Thursday, 26 November 2020 | 06:00 PM to Thursday, 26 November 2020 | 06:30 PM

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Join us for these free, fun live-streamed events to learn the art of sourdough making and its health benefits.. 

Join us for this 3-part workshops that will teach you how to make sourdough from scratch.

You must be available to attend all three online Zoom workshops to complete the sourdough making process and have the listed ingredients, utensils and appliances. These workshop dates and details are:

Workshop #1 - Wednesday 18 November 6.00pm - 6.30pm

Ingredients & Utensils: 1 cup of Unbleached whole wheat flour, Filtered water (dechlorinated water), a medium - small jar with a lid and a tablespoon. 

Learn to make an easy sourdough starter from scratch. How to keep it alive and healthy!! Troubleshooting if something goes wrong

Workshop #2 - Wednesday 25 November 6.00pm - 7.30pm

Ingredients & Utensils:2 kg of unbleached flour - mix of white and wholewheat, filtered water, a mixing bowl, tea towel and unbleached salt

Learn how to make delicious and digestible sourdough bread from scratch. Make sure you have a place to knead the bread! The quality of your bread is all in the kneading!! This is the no frills approach to making sourdough. Learn why sourdough is superior to convention bread and how it is gentle on the guts! We will let the dough rest overnight!

Workshop # 3 - Thursday 26 November 6:00pm - 6:30pm

Ingredients, Appliances & Utensils: Dutch Oven or Oven Safe Casserole Dish or Loaf Tin or Ceramic Bowl or Bakers Stone, baking paper, oven and knife.

Together we will prepare our loaves for the oven to be baked. I will demonstrate how you know the bread is ready and the crucial steps needed prior to baking. Learn the best way to bake delicious sourdough bread! The bread usually bakes for 1.5-2 hours - we wont be online the whole time but send me a photo once yours is baked!!

Please note: For participants that would like GF sourdough, you will require the following ingredients: Rice, Sorghum, Millet or Buckwheat Flour (One or all), Psyllium Husk , salt and water.

ZOOM VIDEO CONFERENCING - You will need a Zoom account to participate.

A link and instructions will be sent to you prior to the first workshop. 

When

  • Thursday, 26 November 2020 | 06:00 PM - Thursday, 26 November 2020 | 06:30 PM

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