We are looking forward to our upcoming sourdough workshop (Feb 11th) and thought we would share a day in the life of sourdough with you… This blog post is from 2015.
Getting to work on sourdough bread with sticky hands and happy bakers
Getting your hands dirty is one of the key lessons of cooking – it wouldn’t be any fun otherwise!
Today our Professional Cookery Certificate students got to get their hands sticky and bake some delicious sourdough bread with our resident baking expert Mark Taylor.
Incidentally, Mark did the certificate course here in Cooks Academy too, and that’s where he found his passion for bread. “It takes lots and lots of practice!” he muses.
Now we absolutely adore baking bread, but making sourdough is definitely one of our favourites to bake (and to eat).
For those who might be unfamiliar with sourdough, the starter for this bread is a natural leaven (usually a mix of flour and water) inhabited by “wild” yeasts and bacteria which flavor the bread dough – thus giving it its mildy sour taste.
Our students were brought through the process with Mark, who guided them with expert hands on how to look after their starters and dough before they were set for the oven.
And the results? Well, don’t they look magnificent? Believe us when we say that the smell of freshly baked bread is absolutely divine.
For those interested in embarking on a sourdough journey, take a look at our sourdough workshops here at Cooks Academy. In fact, we even have a course on this Saturday! Our one day workshops will take you through the step-by-step process you will need to confidently bake your own sourdough bread.