Cheshire Cat Grinnery Cheese Workshops in Yinnar, Victoria | Cooking school

Cheshire Cat Grinnery Cheese Workshops

Locality: Yinnar, Victoria

Phone: +61 427 223 120

Address: PO Box 235 3869 Yinnar, VIC, Australia

Website: http://www.grinnerycheeseworkshops.com/

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25.01.2022 Sorry to those who were following my sourdough starter posts. Been busy making masks. Still taking orders. Hopefully, you continued discarding and feeding your starter and it has rewarded you with lots of activity and bubbles. If not, contact me and we can discuss your options.

23.01.2022 Day 6: Repeat day 4. Taking day off for a relaxed birthday.

23.01.2022 New Flash: Just launched my newly re-designed website! Check it out: www.grinnerycheeseworkshops.com This is all thanks to my son's hard work during lock down. Thank you, Tully for a fresh and creative site! If anyone needs help developing or upgrading their website contact him on [email protected]. He would love to hear from you.

23.01.2022 Things you need to make your own sourdough starter..... * BREAD FLOUR (not bread mix). My favourite is Simply No Knead Strong White; google to find a local supplier * Boiled and cooked WATER, which removes chlorine from mains water or micro-organism from tank water * clean 1 litre CONTAINER (glass or plastic but not metal), * SCALE for accurate measurements... * New Chux or clean cloth * 2 RUBBERBANDS * STIRRING IMPLEMENT such as a silicone spatula or wooden Spoon * optional raw honey or pineapple juice (drained from juices packed canned pineapple) These help speed up starter readiness In a couple of days I will take you through making your SOURDOUGH STARTER.

21.01.2022 Enter a facebook post if you are starting your own starter. Add a picture so we can see your starter is going

18.01.2022 DAY 5 SOURDOUGH STARTER: Yours should look somewhere between these 2 pictures. FEEDING YOUR STARTER TODAY...REPEAT YESTERDAY. Discard half or more and feed 50g flour+ 50g boiled, cooled water. Why discard? Sourdough microbes are very greedy feeders. So I find you need to feed them as much as or more than the amount of starter you retain to keep them thriving. So if you don't toss some you would soon be feeding buckets of flour and water to buckets of less than lovely starter. Also important to use fresh flour. Cheers.

18.01.2022 DAY 4 SOURDOUGH STARTER: Here is what mine is looking like, already quite active. Don't be discouraged if yours is going a bit slower. In sourdough making patience is a virtue.

17.01.2022 Today's lock down experiment....sourdough pumpkin bread baked 2 different ways.

16.01.2022 Ready to start making your own sourdough starter? It will take a couple+ weeks and patience. Now follow picures and captions for DAY 1 of making your own starter. Let me hear how you are going.

16.01.2022 DAY 2 SOURDOUGH STARTER: Discard half of starter and repeat feed per DAY 1 except no juice.

14.01.2022 DAY 6 SOURDOUGH STARTER: Starter has doubled over night then started going down by this morning. Time to discard 2/3 of it and repeat feeding twice daily 50g flour and 50g chlorine-free water (boiled and cooled tap water). If your starter is already quite active you can go to feeding only once per day.

14.01.2022 Hey home cheese makers, I just learned Gippsland Jersey now has UNhomogenised milk available! I will be making some cheese using this milk for the first time. Very excited!

14.01.2022 My best ear yet!

11.01.2022 Sourdough waffles for a yummy birthday breakfast.

10.01.2022 Made some great paneer to go with our curry. So easy and yummy. Make ricotta (replacing vinegar with lemon juice) then press between cutting boards with weight on top. I used bottles of water. Cube, saute and add to your favourite curry or Indian side dish. I added curry powder and Chipotle to this batch.

10.01.2022 In a pandemic when you can not run workshops you make masks!

10.01.2022 DAY 6 SOURDOUGH STARTER: Follow day 5 instructions. Here is a tip for what you can do with the discard once you feel your starter getting active....Discard sourdough scones bake from scratch.com/cherry-walnut-sourdough-scones/ Cheers!

09.01.2022 DAY 3: My starter on day 3. Surprisingly, already starting to be quite active and bubbly and you can see it has risen above the rubberband. The feeding routine for day 3 is a repeat of day 2...discard half and feed 50g each of flour and cool boiled water twice 6 hours apart. Have fun; yours will start to be active soon.

08.01.2022 My bake for today....sourdough with black sesames and almond meal. Very happy with their ears.

04.01.2022 I have come to the decision that 2020 will be a write-off for cheese making and sourdough bread workshops. All going well, small group workshops will resume in March 2021 at The Grinnery in Yinnar. Watch this page for announcements. And, please stay safe!

04.01.2022 Learn to make authentic sourdough made with sourdough starter and no commercial yeast other souring agents. Join a Sourdough Bread and Pizza Workshop at The Grinnery in Yinnar on Sunday November 10, 2019 12:30-5pm. Includes a Cheese and Sourdough Pizza PM tea, sourdough bread to take home and bake in a professional loaf tin, sourdough starter for $90+materials. To book go to www.grinnerycheeseworkshops.com

03.01.2022 More views of my pumpkin. Taste got good marks too. Will have to work on a jack-o- lantern for Halloween!

03.01.2022 Today's sourdough bake!

01.01.2022 Today's bake: Sourdough sundries tomato and pine nut bread.