This workshop is designed to take the stress & confusion out of making sourdough bread.
I’ve chosen rye because not only does it make a delicious loaf, but it’s extremely easy to make, requiring no kneading, & being low gluten, it’s also easier to digest than sourdough made with wheat flour.
We’ll begin – as always – with a tasting session, then follow with a brief description of the nature, process & benefits of sourdough bread (an in-depth handout including multiple recipes will be given at the end, to maximise hand on time during the workshop).
Next, we’ll make a loaf each, which can then be taken home to ferment & bake.
All ingredients are provided, & in addition to this, participants will be given a jar of rye starter to take home & keep, to make an infinite number of future loaves. (The starter we’ll be using is my 15 year old pride & joy! Meaning it’s very well established & pretty resilient.)
We’ll then talk through & practise how to feed, build up & maintain the starter. I’ll talk through common trouble-shooting issues & answer any questions.
At the end of the session there will also be a chance to sample a completely gluten-free sourdough loaf, & participants are welcome to take a jar of gluten-free starter & recipe sheet home with them to experiment with & expand their repetoire.
Date: Saturday 14th November
Time: 1030-1145
Where: The Really Wild Emporium, St Davids
Cost: £35
Please bring: A large, non-metallic bowl
To book, please visit https://www.reallywildemporium.co.uk/
