Bookings are now open. Please read the description below carefully for the content of this workshop. *Limited places available.
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I am teaching two separate cooking workshops in Christchurch on Saturday 3rd July. They are demonstration-style workshops with plenty of interaction with the ingredients and dough. The morning workshop focuses on my everyday sourdough bread for toast and sandwiches (tin loaf), including a gluten-free variation. The afternoon workshop is an in-depth dive into the technique to prepare a rustic sourdough loaf (hand-shaped into boule or batard shape) plus delicious ingredient additions and variations.
Everyday Sourdough – Saturday 3rd July – 10.00 – 12.15pm – see details below.
Using simple everyday ingredients combined with basic technique and timing, the most flavoursome and nutritious bread can be created in your own kitchen. For many years I have been preparing sourdough bread (using both gluten and gluten-free flours) for my family, and have specifically designed my recipes to fit around a modern lifestyle. This traditional technique of bread making slowly ferments the flours and grains to improve their flavour, while also enhancing starch and gluten digestibility and nutrient bioavailability.
In this demonstration-style workshop you will learn:
- How to prepare and maintain a healthy sourdough starter – using both gluten and gluten-free flours – this is key to baking great bread.
- Wholemeal Sandwich Bread (baked in a tin) with variations to use different flours and flavour variations i.e. adding seeds, dried fruit and spices.
- Plus a variation to make a Gluten-free Sourdough Loaf.
- Where to source quality flour and NZ-grown grains for bread making.
- + Delicious food samples on the day & recipe folder to take home.
Date: Saturday 3rd July
Time: 10.00 – 12.15pm
Location: Merivale, Christchurch – address and map will be emailed prior to the workshop.
Bring: a pen to take notes + a small jar to take home some sourdough starter.
Also, check out the afternoon workshop – Art of Sourdough HERE.
*This is a demonstration-style workshop with plenty of interaction with the ingredients & dough.
The fine print: Your online booking and payment confirm your place in the workshop – you don’t need to print a receipt. A reminder email and directions will be sent the week prior to the workshop. Please check the date carefully. Due to time constraints, unfortunately, I am unable to offer a refund if your plans change, however, I am happy for you to send a friend in your place. Read my Cooking Workshops terms & conditions HERE.