An introduction to Sourdough at Studio Rūma in Orewa (August 7th)

Join me (Anna) over a drink and nibbles for an introduction into how to make sourdough at home.

In this workshop we use a blend of organic, stoneground and locally sourced flours to make your very own loaf of sourdough. A selection of nuts, seeds, olives and cheese will also be available to create your own unique loaf and flavour on the night. 

Using my experience from six years of making Sourdough I will take you through each step of the process, and provide you with a basic knowledge on how to make a loaf up from its beginnings as a sourdough starter all the way through to a finished loaf ready for you to enjoy. 

A complimentary glass of champagne and sourdough platters will be available to graze on throughout the evening as I guide you through the basics of mixing, shaping and handling the dough before I finish off by baking a loaf in the studio to demonstrate how it can be done in a home oven.

You will leave with a loaf ready to be rested overnight, before being baked at home, along with a rye sourdough starter (with a flour sample to feed your starter), a recipe including tips and resources, a dough scraper and a lined bowl with cover to transport your dough home in.

When:

Wednesday, 7th August 2024

6pm – 9pm at Studio Rūma, Unit 4/3 George Lowe Place, Orewa, Auckland

What to bring?

An apron is recommended, BYO alcoholic drinks, everything else is provided.

Knowledge required:

None whatsoever! 

What’s included?

A hands on experience with myself – a baker with six years’ experience, in making your own loaf of sourdough that you get to take home to bake and consume.

An organic stoneground rye sourdough starter to take home along with a little flour to feed it.

A demonstration on how to bake a loaf at home using a Dutch oven.

A dough scraper; a super useful tool for sourdough making especially when getting wet dough off your hands, and kitchen bench!

A bowl and cover to take your loaf home in before you rest and bake it the next day.

A printout of the sourdough recipe that we will use during the evening along with some tips and links to resources that I have found invaluable in my sourdough journey.

A complimentary glass of champagne and sourdough platters to snack on throughout the evening. Tea, coffee and filtered water will also be available.

EXTRAS AVAILABLE TO PURCHASE ON THE NIGHT:

Round and Oval Natural Fibre Bannetons (proofing basket) that you can use in the workshop to take your loaf home in. Otherwise you can take your loaf home in the bowl supplied.

- Round 500g Banneton, $40
- Oval Ridged 750g Banneton, $45

1kg bags of Organic Stoneground Rye flour will also be available to purchase at $12 each.

These items can be purchased either with cash or an invoice can be sent to you on the night.