A workshop in Sourdough

Yesterday I attended the Prickleberry Sourdough workshop on how to make sourdough. Considering how much I have learned and how my bread turns out most of the time (not perfect by any stretch of the imagination but not bad none the less) I was really surprised with just how much I learned. All complimentary to what I already knew but I did learn why some of the breads I’ve made are less than satisfactory. And I’ve now got another starter on the go who shall be named Andreas (please don’t let mt brother-in-law know I’ve named some flour, water and wild yeasts after him 😉 )

I’ve come away with 2 recipes, or 2 variations of the same recipe for bread and then information on how to jazz up the bread in a dozen ways. Whilst we made fruit loaves using soaked apricots, sultanas and spices, Oskar made chocolate loaf. Yep, chocolate bread! NOICE! 😀 I’ve come home with quite a doughy bounty. I have a new starter, a loaf of plain shaped loaf, a cob fruit loaf (the way to form a cob loaf is MUCH harder than I thought – practice needed there), dough that I made there, now baked into olive bread here at home this morning and as there was extra dough at the end of the class and we hung around to chat, another batch of dough I made into a tinned loaf this morning. I learned that the oldest known sourdough starter in Australia is about 150 years old and kept in 3 forms – dried, fresh and frozen. I learned that starters do well with sugars in them and Andreas has a slice of apple in him which I will discard tomorrow and a generous pinch of sultanas which will remain indefinitely. I also learned that using the water from cooking spuds makes a very sour smelling starter but even an over fermented apple based starter will smell of sweet apple cider vinegar. I also learned that I have been baking with a LOT of starter which may not all be necessary. Now there are different ways to bake and everyone has their own method, recipe and style and I’m not actually wrong which what I’ve been doing but I now have other recipes and techniques. I had an absolute ball making it too.

The only bad news I have to report is that not once did I think of taking a photo! Not a since one. Sorry.

Prickleberry Sourdough are only a new bakery (although Oskar grew up in a cake bakery on Ackland Street) and have done very well for themselves with their new store opining in a little over a month in Mair Street (just in case anyone is going through Ballarat or lives locally) and given the taste of the breads we ate throughout the day, if you can visit I highly recommend it. They have a Facebook page if you’re on Facebook too –https://www.facebook.com/prickleberrysourdough