Over the last couple of weeks I have been solving a puzzle of a different type: how to squeeze into one afternoon what normally takes more than a day at a minimum. The sourness in sourdough comes from the fermentation of dough initiated by a sourdough starter – the longer the process, the more sour taste it will have. When I’m baking Sunday morning, I start my process on Friday night, so demonstrating how it’s done in a 5-hour period took some creative juggling. Essentially I repeated the process three times, and timed them all to coincide during the workshop. The only negative was that the process had to be demonstrated out of order so that we had enough time to actually bake some bread for consumption at the end of the day.
Here are some photos from the day:
The venue was beautiful Boscobel, a B&B in Ulverstone, Tasmania, owned by friends of ours. 9 participants enjoyed the workshop, afternoon tea and, of course, soup, cheese and sourdough.