First up in the 2 1/2 hr course we bake a prepared loaf of sourdough so the participants know how to bake the next 2 loaves. I then cover off on the day format and participants mix there own loaf of sourdough. Whilst we rest our dough we sit down and have a coffee/tea and sample the first sourdough loaf we cooked with some olive oil or butter. During this i present a powerpoint presentation on Sourdough origins and history and the 12 steps to breadmaking and the symbolism that sourdough represents. We then bake the next 2 loaves of sourdough and finsh the folding and kneading of the dough. Finally we talk about the starter culture and i demostrate how to feed and maintain it, and the participants take with them Baked Bread, a loaf to bake at home and a bucket with 10 year old culture to facillitate future baking.
With 30 years experience as a Baker/Pastrychef at various high class venues like Hotel Sofitel and Crown Casino Melbourne and The Pullman Hotel Cairns followed by Patisseries and top Cafes in Melbourne i opened my own Bakery/Cafe in Belgrave and supplied the local Mt Dandenong community with amazing Cakes,Pastries and breads for 9 years before selling and then obtaining my CertIV Training and assessment and becoming a fulltime Trainer in Bakery and Patisserie including William Angliss Whilst obtaining my Certificate i started my Sourdough Bread Baking school from home with Saturday sessions from 12pm-3pm teaching students how to mix,knead and bake sourdough plus how to maintain the culture. Participants also get to take home a fresh baked loaf and a loaf to bake themselves and a bucket of 10 year old starter culture.
Mixers, Ingredients, dough knife, aprons, recipe booklet, bucket with Culture, coffee/tea, sourdough with Olive oil,…
With kitchen views of the Sherbrooke Forest National Park in the Dandenong Ranges. The Workshop with be in the main house cottage kitchen with polished timber floors and a large recycled timber table to demonstrate mixing and dough moulding and a large new stainless steel oven to bake in.
最多4人參加，年齡須滿15歲。家長可攜帶2歲以下兒童參加。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
Guests can bring a notepad to take notes if they like but is not mandatory. Also if they are taking dough back home to bake they will need a container around 2 litres in volume to hold the dough. Aprons, recipe book, pens, all equipment and ingredients are supplied.
Traditional Artisan Sourdough Baking