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.
Oh that bread looks delicious
ReplyDeletethe naans are - we haven't actually tasted the rest yet!!!!
DeleteNice! I've started to bake a lot of breads this year, but haven't tried sourdough yet. I enjoy your blog. Cheers!
ReplyDeletethanks :) 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!
DeleteWow, Laura. That all looks absolutely amazing. You must be happy with all of that.
ReplyDeleteI 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.
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!
DeleteWhat a great class to take! The bread looks mouth watering delicious. Bet it was!
ReplyDeleteit was...and is! He's going to do another one - an advanced one - so that will definitely be on our calendar.
DeleteThose 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.
ReplyDeleteI 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 :(
that's what I used to do - and it's still great!
DeleteCan't believe you killed it!! mwahahahahaa!!
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.
ReplyDeletethese look like perfect pillows of bread! well done!
ReplyDeletexx