Time & Location
18 Feb 2024, 2:30 pm – 4:00 pm
Warrnambool Community Garden, 2 Grieve St, Warrnambool VIC 3280, Australia
About the event
Get hands-on skills in making slow fermented bread using spelt flours.
This workshop will be fun for people who want to learn from scratch or those wanting to refresh their skills. The recipe and method can be adapted at home to suit individual tastes and nutritional needs.
See the process from start to finish with dough and culture at different stages of fermentation.
- Learn how to maintain wholegrain rye starter culture
- Learn how to mix dough, autolyse and develop
- Learn how to slow ferment and shape.
- Learn how to score and bake.
You'll take home a starter kit including dough whisk, bench scraper, dough scraper, printed and laminated step-by-step instructions, starter culture, proving basket with lining cloth and cleaning brush, dough scoring lam worth over $40.
Workshop facilitated by Jayne Harris, from Pure Grain Sourdough Warrnambool
Jayne was inspired to learn about sourdough bread after experiencing chronic digestive issues.
After experimenting with different flours and methods, Jayne now uses Spelt and a little bit of Wholegrain Rye and a slow fermentation method. Her bread making skills are tailored to people wanting a health-giving loaf that tastes delicious.
If you have a suggestion for a future workshop, we would love to hear it, email email@example.com and we'll see what we can do.
- Ticket type
This ticket includes all materials for three wraps.Price$90.00