The Wild World of Sourdough. Make it. Use it. Store it.
Classes will be held in the Invizin kitchen, SP216 #20, 66046 Tornareccio (San Giovanni)
November 29 – Make your own starter: create starters to use for the remaining workshops; A look at what starters or “mothers” are and the myriad ways to make and use them
December 6 – No knead artisanal sourdough bread; How to no knead; The science of fermentation and the clay pot or dutch oven
ATTENTION! By popular demand I have decided to repeat the lessons on how to create your starter and how to “no knead” your sourdough bread to perfection in the following workshop series. I will reschedule the other sourdough workshops for a later date. Spread the word!
February 14 –
Maintaining the starter; Deciding which storage method is best; What to do with the discarded starter? How about heart-shaped Valentine’s day pancakes?
February 21 –
Other sourdough uses; Homemade sourdough tagliatelle: yum!
15 euros per workshop or prepay 50 euros for all 4 classes
Reservations appreciated: Hilary 334 579 7687 or visit Illustreat on fb
For the first lesson on December 29, students will need to bring a 750ml wide-mouthed jar (or Wick jar) with a lid. All other materials will be provided.
*Illustreat: a world of healthful vegan/vegetarian foods and food experiments.