Sourdough Made Easy
Sourdough made easy – sourdough bread is delicious and it’s not difficult to make. Learn the basics you need to know in our workshop and gain the confidence to start making your own. Explore what a sourdough starter is and how to look after it. Leave with a pot of starter and instructions on how and when to feed it and keep it vibrant. Create some dough, learning the consistency you are looking for. Discover the importance of how you salt the dough and how to mature it for a good flavour. You will be taking some sourdough dough home with you and baking it within 48 hours. During the workshop, we will bake some loaves of bread from dough which will have been maturing for at least 24 hours. In this process, you will learn how to shape the dough, create a steam oven around the baking tin (provided) using silver foil. You will be able to sample at least 3 different sourdough loaves with a freshly poached or fried egg and homemade jam. We will explore how you can create your own bread without investing in expensive equipment.
What is Sourdough Bread?
An old form of bread leavening which relies on nature wild yeasts and lactic acid bacteria that are naturally present in flour, rather than baker’s yeast, to leaven the dough.
Is Sourdough better for you?
Many people find true sourdough bread much tastier and easier to digest. The lactic and acetic acids that ferment the dough and provide its characteristic tang. These lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread’s glycaemic index (GI), so it doesn’t cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance. Read more…
Why make your Own?
Many commercial sourdough loaves also use bread yeast as a fermentation/raising agent. The recipe we will start with will make a sourdough loaf in a tin that is fabulous for toast, a dense crumbly texture and a rich sour flavour. We slice and freeze ours to keep it fresh but you might find it too good straight out of the oven. Once you’ve mastered this recipe you will understand the basics and be able to experiment with different flours, flavours and shapes.
The workshop will take place at Scrubditch Care Farm in their fabulous new kitchen with stunning views across the valley to Rencombe. Scrubditch Care Farm, North Cerney, Cirencester GL7 7FE You will be sent detailed directions and joining instructions at least one week before the workshop. There is plenty of parking on-site and the new building provides fabulous facilities and plenty of room for social distancing and your own workstation.
The workshop will start at 0930 and finish by 1230. You will be provided with a range of Sourdough bread and toast, a poached or fried egg and as much tea and coffee as you want.
If for any reason we are required to cancel this workshop you will be given 3 options
- Immediate refund
- Credit for a future workshop
- Donate your fee to Scrubditch Care Farm
Should you or anyone in your party be unable to attend you may send a substitute or choose one of the 3 options above.
Listed below are the precautions we are taking to ensure everyone’s safety:
- The kitchen and facilities will be cleaned before participants arrive
- Each party will be given their own workspace
- There will be no more than 5 participants per workshop
- Participants will be asked to confirm the day before that they are COVID free and not currently self-isolating.
- Participants will be asked to bring their own masks and aprons
- Participants will wear masks during demonstrations but will not need to while at their workstation.
- There will be plenty of sanitiser available
- Track and trace – we will hold your details of attendance for the time required by the government