A three hour workshop concentrating mainly on sourdough bread making with Denise followed with a sauerkraut demonstration by Carol. There will be a break to taste the sourdough with various homemade, fermented toppings.
Denise is a German sourdough baker who moved to Perth in April. She didn't come alone, her +100 years old sourdough starter Hermann made the trip too, after five years of baking together back home.
With a PhD in molecular biology, Denise brings a scientist's curiosity to baking, understanding exactly what happens inside the dough, why fermentation works the way it does, and how to get consistent results every time. But don't worry, this isn't a chemistry lecture. It's hands-on, practical, and full of the tips and tricks she's picked up over years of baking, plus a piece of Hermann to take home with you.
We'll bake two loaves together: an Artisan loaf with a crisp crust and open crumb, and a Roggenvollkornbrot, a hearty German wholegrain rye.
Carol will demonstrate how easy it is to make sauerkraut.
Come learn, taste, and start your own starter's story.
