Since the beginning of my obsession with sourdough bread I have read a lot of books and spent a lot of time experimenting, but I have done no formal training. I have been keen to participate in some training or at least just to talk to a like minded baker for some time.
This opportunity finally arose last weekend when my husband Terry and I participated in a sourdough workshop run by Barry Beach of Beach Organics located between the picturesque coastal towns of Port Elliot and Middleton, South Australia.
On arrival I was immediately impressed with the rustic yet efficient outdoor kitchen complete with home made wood fired oven and glimpses of the Southern Ocean sparkling through the trees surrounding the baking area.
Barry was warm, friendly and quickly got the group of eight curious participants chatting about all things related to bread and food. The offer of warm sourdough toast with coffee blossom honey got the hungry bakers amongst us off to a happy start.
Barry talked about the basics of sourdough bread, wood fired ovens and the importance of using quality ingredients. An energetic demonstration on kneading techniques was next, with each of us having a turn. After getting our hands into the kneading it was time to grab a bowl and following a provided recipe we each mixed together some dough.
While some of us measured, weighed and mixed, the remaining participants started making pizzas for lunch using the kneaded dough for the bases. In the background Barry, mixed up a zingy pesto and provided bowls of his own salt and pepper mixes as well as nuts and fresh garlic. We were shown towards the sprawling herb and vegetable garden to pick fresh herbs for the pizza and returned to the kitchen armed with oregano, coriander, mint, sage, artichokes and fresh asparagus spears.
As the pizzas cooked in the wood fired oven the bread was left to prove. The morning was cool and, as all bakers know, bread proving cannot be rushed! We enjoyed delicious, fresh pizza and talked about baking and organic food principles. Everyone had a chance to share their ideas and stories, and information was swapped generously.
The workshop was relaxed, fun and informative and the rambling garden on Barry’s property provided a perfect setting. The main message I took away from the day was that apart from a few basic principles everyone approaches sourdough bread baking in a slightly different way depending on their resources, time constraints and ideas. The one thing that unites us is the interest in quality food made from fresh ingredients that have been produced with care.
What a great review of your weekend and lovely photos to illustrate Jane.