Baked yesterday
Hi folks, it's been a while. I have an update to make about life in general, but I'll save that for another day. Right now, I have a sourdough workshop to post about. I will be holding a workshop for The Simple Living Group, this Saturday 11 June. Join me at the Breakthrough Centre, 15 Blake Street, Toowoomba from 10am - 12pm. For more details, see here.
I've enjoyed doing several workshops over the years, for our friendly group of avid homemakers. This time, I'll be demonstrating the process of retarding fermentation in sourdough making. For the purposes of altering your baking schedule. As it's not always possible to fit the 8-10 hours preparation time, just to get ready for baking. Sometimes you need to break it up more.
So get ready for sourdough posts, on exactly that process. Including the making of sourdough dounts. Yes, that's possible - even for sourdough! In fact, the process of retarding fermentation, accentuates the delicious donut flavour and texture.
If you're in the local Toowoomba area, or nearby, I may just see you at the workshop!
Have been wondering how you are. What a beautiful loaf! Looking forward to a general update.
ReplyDeleteHi there Bev, I've thought of you a bunch of times. Life has been a roller-coaster, but in a lot of good ways and I just haven't had time to do all my favourite things, like blog. I hope to put a few in soon though. Apart from my latest sourdough adventures. I hope you're keeping warm. Winter has been so cold here in Queensland - and that's really saying something, lol. 😉
DeleteLovely to hear from you.
ReplyDeleteHi M, great to see you. I'm hoping to have some free time soon, to touch base with everyone. 🙂
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