ARTISAN SOURDOUGH DEMO CLASS (MELBOURNE)

2.5 hour talk & demonstration class plus discussion

LOCATION: PRAHRAN COMMUNITY CENTRE, 40 GRATTAN STREET, PRAHRAN, VIC 3181

Classic crusty loaves in bannetons

Introducing Khorasan (ancient durum wheat) as an alternative to wheat and spelt

Options for dairy/wheat free – all vegetarian

New techniques, high hydration or wet dough, hand shaping, bannetons and lots of fun. Good looks accompanied by deliciousness…think pain au levain, khorasan chia loaf boule… this class is the next class to go to after attending my beginner’s class.

This class is a step up in the right direction to make sourdough loaves that taste better than bought ones but look as good as the ones sold at Artisan bakeries anywhere…

You will learn: (variations may occur)

• Obviously, there will be lots of hand shaping, rising in bannetons, decorative slashing and using dutch oven for baking and learning new tricks along the way
• High hydration dough, in other words, wetter dough to make “artisan” loaf with crackling crust and lots of holes inside…e.g. “pain au levain”
• Using mostly spelt and exploring an ancient grain, Khorasan (or Kamut, an ancient durum wheat) which is even more easily digested than wheat and spelt
• Making and maintaining non-rye white/wholemeal starter – I will be using white khorasan starter culture
• Using pre-ferments…to make flavoursome “miche”
• By hand and machine techniques (thermomix, magimix, kitchen aid, amkarsrum etc)

Type of sourdough covered in this class:

• Pain au levain
• Miche
• Khorasan & chia

You will Take Home:

• Comprehensive recipes & notes
• Sourdough khorasan starter culture

More information

Cancellation policy