A three hour workshop, two hours of which will concentrate on sourdough bread making with Denise followed by a sauerkraut demonstration with Carol.
Denise is a German sourdough baker who moved to Perth in April. She didn't come alone, her 100+ year 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 your own gut friendly sauerkraut at home including the secrets behind successful fermentation. Once you understand the basics it is simple to customise flavours and ingredients to suit every taste. Taste some of Carol’s favourite sauerkraut combinations to inspire you.
There will be a break between the two sessions where refreshments will be served, a chance to ask questions and taste the sourdough breads together with various homemade and fermented toppings.
We are both excited to share our skills with you. Written instructions will be provided to take home.
This is a small group workshop
Come learn, taste, and start your own starter's story.
