In this workshop, you’ll learn and experience activating and maintaining the sourdough starter, kneading and scoring the bread, before creating your very own sourdough loaf to take home and bake. There will also be a demonstration of the baking process and a freshly baked loaf for participants to taste test.

FACILITATOR

Laura Jean is a dietitian by trade, avid fermenter and adventurous cook! She has been fermenting everything from veg, to yoghurt, to kombucha for over 10 years and is keen to share a fuss-free, practical approach to get you started with making sourdough at home. Find Laura on instagram @grounduppermaculture

CATERING

Afternoon tea will be provided, including tea, coffee and light refreshments.

EVENT ACCESSIBILITY

Gungaderra Homestead has a ramp for wheelchair access as well as access to bathrooms and kitchen facilities.

AGE LIMIT

Older children welcome to attend with a responsible adult.

Please bring the following to this workshop

• 1 x mixing bowl 

• 1 x cup measuring cup

• 1 x  tea towel

• 1 x large sterilised jar

• 1 x tsp measuring spoon

• 1 x dessert spoon or fork.

Please STERILISE your JARS before the workshop

Jars and lids should be sterilised before adding any live culture or food for fermentation. Here is an easy way to do this:

1. Fill a sink with hot soapy water. 

2. Use a bottle brush or cloth to clean out the jar and lid. 

3. Rinse the jar with hot water and leave to drain upside down. 

4. Load jars and lids onto a tray and place into an oven at 100oC. 

5. Heat the jars in the oven for 20 minutes. 

6. Remove from the oven. Immediately place the lid on top and seal. Leave to cool to room temperature before use.

Tickets

$60 per person. Limited to 15 participants. This event always sells out!

Includes: all ingredients, notes, tea/coffee, your sourdough loaf to bake at home, and a sourdough starter to get you on your way.