Monday, September 02, 2013

Sourdough Breadmaking

Yesterday Lloyd and I went on a course to learn a lot about sourdough bread baking.
We are lucky enough to have an AMAZING place called FlourFlower in Kerikeri. It's custom built for lots of things, but for us, the exciting bit is that they have a brand spanking new commercial kitchen, where they hold courses, or you can hire it out to use for cooking your own things, or anything really. You think of a reason you might need it and you can use it.

We heard they were holding a Sourdough course so we booked in for it.

It was brilliant.

And we learned LOADS

There were 6 'pupils' and we pretty much worked all day from about 8.15am right through till 4pm. But at the end of the day we had made foccacia, a traditional loaf, a wholemeal loaf, a lot of naan breads and doughnuts. AND we left clutching our sourdough starters that we were given by Keith  - our tutor.
( it's over 10 years old!)

I've tried bread making quite a lot, but have never really mastered it and know that I am totally terrible at kneeding! Lloyd got the hang of it really quickly. I didn't! But I did improve.

We came home completely inspired to make more bread - after we've managed to get through the load that we came home with - and also to go on any more courses they're holding.

And, to join Kerikeri Cooking Club. Which sounds like a lot of fun.

Our spoils!



I think we were most inspired by the foccacia and the round, traditional loaves. These will be first on our agenda.

12 comments:

  1. Oh that bread looks delicious

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    1. the naans are - we haven't actually tasted the rest yet!!!!

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  2. Nice! I've started to bake a lot of breads this year, but haven't tried sourdough yet. I enjoy your blog. Cheers!

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    1. thanks :) we were lucky enough to get a wee bit of the tutors starter that he has had going for 10 years! So I really hope I don't kill it!

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  3. Wow, Laura. That all looks absolutely amazing. You must be happy with all of that.
    I have just got back into sourdough and love it to bits. I am making the River Cottage way making a sponge the night before. I do barely any kneading as it goes into the bread maker for that bit. Not 100% hand made but at least these are edible and not like the bricks I was making before.

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    1. we're so happy! The tutor did say since my kneading skills aren't that great I could just put it in the kitchen Aid with the dough hook, and just do a few hand kneads! I should give Hugh's a go!

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  4. What a great class to take! The bread looks mouth watering delicious. Bet it was!

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    1. it was...and is! He's going to do another one - an advanced one - so that will definitely be on our calendar.

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  5. Those breads look wonderful, and it would be so much fun experimenting with all the different varieties. I really need to go beyond just filling a bread machine and pressing the "start" button.

    I made a sourdough starter several years ago, used it several times and it worked nicely, but didn't use it often enough to be worthwhile "feeding" it as often as needed...so I killed it :(

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    1. that's what I used to do - and it's still great!
      Can't believe you killed it!! mwahahahahaa!!

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  6. Hi Laura, fabulous looking bread you've got there. And you've reminded me that I have some 'Barosa' sourdough mix in the pantry (made by Laucke) - not quite the same as the 'real' thing from starter I know - it's a blend of sourdough and white rye and I have to add standard yeast to it. Ive cut bread out of my diet for a while now so will be a nice treat! My little boy loves my foccacia bread with rosemary and olive oil - I use the breadmaker to prepare the dough.

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  7. these look like perfect pillows of bread! well done!
    xx

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I love it when you leave me comments, it lets me know there are folk out there reading my ramblings! Thank you, I appreciate them loads and loads
Laura x