Friday, May 25, 2018

Scrumptious sourdough: gluten free + CSB

How do I make a sourdough starter?
How do I keep it alive?
Is it OK to put my starter in the fridge?
How much starter do I need to use?
Can I make GF sourdough bread?

Come along to our June Culture Club to find out the answers to all these questions, plus more.


This exciting workshop will be in three parts:

First up, the talented Katy + Alison from Daylesford's Two Fold Bakehouse will be talking all things bread, grain, milling and baking, and why they decided to run their business as a CSB - Community Supported Baking - and what that means in real terms for them and their customers.

Second up we are thrilled to have special guests all the way from Hepburn, Chris + Loïque, who are avid home bakers who specialise in the art of gluten free sourdough baking. Yes, it can be done! Come and learn how.

Calling all bakers: how do you make your sourdough? What water to flour ratio works for you? Please bring in some of your home baked sourdough bread to share + discuss. And perhaps any baking books you have found useful.


Hope you have an invigorating week. See you all on June 2!

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