ARTISAN SOURDOUGH DEMO CLASS with Thermomix
BRISBANE THERMOMIX SERVICE CENTRE, Building 201, Leonardo Drive, Da Vinci Business Park, Brisbane Airport Qld 4008
This class is presented by Wild Sourdough Pty Ltd, ABN 77142634679
Classic crusty loaves in bannetons: introducing Khorasan, EMMER , Spelt (ancient wheats) as an alternative to wheat (VEGAN)
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 suitable for beginners or for those who have attended my beginner’s class. In this INTERACTIVE workshop you will learn by seeing, touching, smelling and tasting along the way. 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… And you can do all of these in your THERMOMIX!
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
- And that elusive SOFT Light Rye sourdough loaf you always want to make .. you can add fig and fennel in this loaf, delicious!!!
- Making and maintaining non-rye white/wholemeal starter – I will be using khorasan starter culture
Type of sourdough covered in this class (may vary):
- Pain au levain
- Light Rye or Multigrain seeds (with fig and fennel, YUM)
- Khorasan & chia
You will Take Home:
- Comprehensive recipes & notes
- Sourdough khorasan starter culture