Sourdough Bread Making with Lachlan Campbell Saturday 29 April
- Varaktighet: 4 Timmar (cirka)
- Plats: Robertson, NSW
- Produktkod: Bread
Saturday 29th April
Beginning with the classic sourdough bread with its long ferment, crisp yet chewy exterior and soft crumb, this class focusses on using and caring for your starter or using yeast and simplifying the bread making process for home bakers.
Since its humble beginnings, Moonacres Kitchen Bakery has been committed to using sustainable stone milled flour and traditional methods that produce a flavourful and health-giving loaf of bread and our bakery uses flour that’s been responsibly and sustainably grown and is nutritious and alive.
With a big and broad following of our sourdough loaves, we thought it time to share our secrets and Lachie is the guy for this job. He joined the bakery team in 2020 and brings with him a wealth of experience and, a deep love of bread.
In this class Lachie will remove some of the mysteries of baking at home and you will learn why cultivating yeast from a starter produces great tasting bread and is good for you. How to work with Moonacres starter, fresh and dry yeast and, how to mix, kneed and shape your dough.You will understand bread fermentation and enjoy delicious bread with Moonacres cultured butter, preserves and pickles. Importantly, you will take with you a formed dough and some starter, to bake beautiful bread at home. The class will end with a light lunch with our bread, freshly harvested produce and cured meats from the Moonacres farm, bakery and kitchen.
This class runs from 10pm to 2pm and is suited to keen beginners as well as those with some breadmaking experience.
There will be brewed coffee and Pachamama tea along with treats cooked in the school kitchen for you to enjoy throughout the class.
Lachie and the school team look forward to seeing you soon.
