April 18, 2012 at 10:58 pm #256880
:woohoo: – I’m booked into a sourdough workshop on Saturday with Elizabeth Fekonia of Grass Roots and Permaculture fame!!
We are also doing Sauerkraut, Kimchi and, best of all, fruit wine making. I’ve been saving wine bottles for four years, just been given the big tub thingy, have bags of pea pods in the freezer and nooow I’ll find out how to do it all.
Can’t wait. Just hope all goes well on the weekend not like last weekend, and the one before, and the one before :S
Will pass on some info next week, if I can take it all in 🙂
By the way, she had an article in Grass Roots No. 206 about sourdough baking.April 18, 2012 at 11:08 pm #523551
Wow, that would be so good marz. Yes please, I would love to hear how you get on… 🙂April 19, 2012 at 12:03 am #523552
Yep sounds interesting marz and we can all do with more information for learning purposes, well I can anyway. :clap:
Lovely of you to think of sharing with us, thankyou. :hug:
:hug:April 19, 2012 at 4:17 am #523553
Hope you enjoy it marz – I was booked to go but had to cancel.April 26, 2012 at 11:21 pm #523554
Phew, where’s that week gone? Had a great time at the workshop, learnt and tasted heaps of stuff. Will give you a better run-down sometime over the weekend.
🙂April 30, 2012 at 12:36 am #523555
Well, the Sourdough workshop went really well. Lots of learning and lots of fun. All the food was lactic fermented which means keeping it on the bench for about 5 days to ferment – or as I say – stew in its own juice.
We made sourdough bread, of course. Because it is only a one-day workshop, Elizabeth already had the ‘sponge’ made so we started with that and also made pikelets with it for morning tea, consisting of said pikelets, marmalade and her home-made soured cream and Neufchatel cheese. Yum!
Then we finely sliced cabbage and squeezed it till the juice came out and packed it into jars – and this was the sauerkraut – I always thought sauerkraut had vinegar in it!
Lunch was yummy, though a bit strong-tasting for me, but like she said you wouldn’t eat all these things in one meal – it was just so we could taste it all. Sourdough bread, kimchi and sauerkraut, soured cream, Neufchatel cheese, home-made cheddar and brie, a delicious fruit, nut & seed ferment (which we made after lunch) and a lovely green salad. Oh, and a glass of plum wine.
There were two types of kimchi, one made with cabbage and the other one with cucumber, which I preferred as it had a nice refreshing taste and not as much chilli as the cabbage kimchi. Apparently you can also make it with chokoes which I am going to try.
After lunch we talked a lot about what we’d eaten and wine-making and then some chopped the star fruit for the next lot of wine while the rest cleaned up.
We got to take half a loaf of sourdough bread home with us. I think it’s a taste you have to get used to.
I’d recommend doing the workshop if Elizabeth ever comes to your town. She’s an excellent teacher and very knowledgeable.
Her starter mixture for the sourdough consists of three ingredients:
1 cup freshly ground, organic flour (she grinds all her own flour)
1 cup raw milk
1 cup of kefir, yogurt or buttermilk
Mix these together and place in a bowl with a tea towel over it to keep insects out but still enable it to have air contact. Stir daily and should be ready in about 3 days in summer and 5 days in cooler weather.
It can then be used when it’s ready or stored in the fridge.
This is the prep part for making the ‘sponge’.
A sponge is more liquid than a dough but not as runny as batter. Start with a large bowl and place some starter in it. Add some water to dissolve it and then add flour, a bit of salt and any other ingredients you’d like in your bread eg kelp, molasses, seeds, grains, sprouted grains, carob.
Leave overnight or for at least 12 hours, covered with a tea towel. Next day, add enough flour to make a dough. The extra flour will be food for the micro-organisms. This second rising will only take a few hours. Butter the loaf tins, knead the dough well, adding flour to keep it from sticking on the bench. Fill tins to ¾ full, cover with tea towel and leave to rise for the second time. Use smaller size tins as the bread will then cook right through.
I just finished making the fruit, nut & seed ferment, but have to wait 5 days till I can eat it!
I have recipes for the sauerkraut, kimchi, pikelets and lemon wine too if anyone would like them.
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