|Wholemeal sourdough (made by me!)|
Recently I attended a 'Start your Starter' class at Brasserie Bread, an Artisan Bakery in a suburb far far away from mine.
You know its going to be good when you are greeted with this, fresh croissants warm out of the oven, absolutely delicious.
You realise quite quickly how passionate they are about bread, as we are introduced to artisan baking by Matt.
Here is everything you need to make a loaf of sourdough - starter, water, flour and salt.
A sticky mess to begin with.
Slowly as you work through the kneading process you really begin to feel the dough develop (though mine not as quickly as Matt's in the background!).
Happy resting away in one of the many steps.
Meanwhile we were able to use dough preprepared to learn to shape and bake beautiful bread.
Not surprisingly after all that work we were famished, but not for long as we were presented with samples from every bread they bake to eat with local produce.
And of course we made our own starter, using honey, flour and water.
I took it home and left it until it bubbled before starting a feeding process every eight hours.
After one week I baked my first loaf and I was amazed, beautiful.
Every loaf so far has been delicious in flavour and texture.
Want to bake your own?
You can learn all about the starter and recipes at Brasserie Bread.