Canberra Sourdough & Cultured Foods Workshops | Local business

Canberra Sourdough & Cultured Foods Workshops

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24.01.2022 The flour that you feed your culture must be organic. Conventional flour contains pesticides and herbicides that are poisonous and antibacterial too. When you u...se stone ground flour it ensures that the grain hasn't reached high temperatures during the milling process.This means the enzymes and friendly bacteria that occur naturally in the grain can survive this process. Wholemeal wheat flour is much cheaper than Spelt or Rye Flour and is a wonderful whole grain to keep your culture healthy and active. You can then make loaves out of any grain you want - Spelt, Rye, Millet, etc. Don't switch grain on your culture. It does take the culture some time to get used to when you feed it something different. Chose a really high quality wholemeal wheat flour. I use Kialla and Four Leaf. Feel free to share high quality brands here too. #Sourdough #Sourdoughstarter #artisanbread #ilovebread

24.01.2022 This one is for all those people out there that have killed their culture, DON'T WORRY! I've killed a few myself... I preheated the oven once when the culture w...as proofing inside. One got dropped and smashed everywhere. One got way hotter than I though it would in an esky with a hottie inside. Happens all the time. Back up that thang! You can pop a back up culture in small glass jam jar (all you need is 1/2 cup) Just make sure that you get it nice and active first, then let it calm down, and freeze it for a year. Once a year is up you'll have to get it out and re-feed it. Or, if you're still going strong with your first culture, just make a new back-up and chuck that one away. It will take a few activations to wake it up again though. Now you don't have to stress when life happens.

23.01.2022 Town water contains Chlorine and Fluoride that is anti-bacterial. If you use tap water when making Sourdough you'll find that your culture won't be as active as it could be and may, over time, stop activating all together. Also, just because alkaline water and mineralised water is good for you, doesn't mean it's good for your culture. Often they are high sodium too which is antibacterial as well. Just keep it simple. Filtered tap, rain, or spring water.... #sourdoughstarter #sourdoughbread #motherculture

17.01.2022 Need some support to get back into the swing of Sourdough baking? Join our support group. All your questions answered with loads of support videos too! Lissa

17.01.2022 As Autumn comes to an end here in Australia and we move into Winter, it can be more challenging to get your culture and bread to the right temperature (29 to 3...5 degrees C) to activate and proof. During these colder months I always use a beer brewing heating mat to keep these babies nice and warm. Here in Canberra it can be exceptionally difficult. But once you get the temperature right you don't need a long 2 day rising period. When the lactobacillus bacteria in the culture are nice and warm they become super active and get very busy munching up all that gluten in only 4 hours. Plus it's soup season and nothing goes better with it than fresh sourdough bread! #lactofermentation #nourishingfoods #sourdough #sourdoughstarter #healthkultcha

17.01.2022 How to activate your Ancient Sourdough Culture... https://youtu.be/rPuD7Z_VNlo

17.01.2022 Spring sale now on!

17.01.2022 Has anyone else noticed that some of the Sourdough methods out there are CRAZY confusing?! I was sent an article about one sourdough recipe that was 30+ pages!!...! So yeah.... let's simplify things a little. Because I actually want to eat bread, TODAY. My last video I posted goes into the weekly baking method. This explains that if you keep your culture super active (by feeding it before it goes back in the fridge) it will pop up within 2 hours. You put your loaves together and they proof for 2 - 4 hours, bake for 1 hour and then you're eating bread! All in time for dinner! Yes, there are much longer methods that do slower ferments and make a more "sour" tasting loaf. But when you're using proofing temperatures of 29 to 35 degrees, this fermentation process is accelerated as the lactobacillus bugs are highly active when they are warm. As long as this fermentation process is happening the gluten content is being broken down and you have a highly digestible, highly nutritious, scrummy delicious loaf of bread. So, one knead, one proof, one bake, NOM NOM NOM!! #simplesourdough #sourdoughbread #sourdoughstarter #nourishingtraditions

16.01.2022 Get your tickets asap! https://www.facebook.com/events/772796520199224

15.01.2022 Northside Canberra Sourdough Workshop

13.01.2022 Brrrrr! It's cold today! I really highly recommend you get yourself a heat mat (from a home brew store) and an outdoor thermometer with the temperature range of... 29 to 35 degrees C. If you get to that sweet spot whilst you're activating your culture or proofing your loaf you get beautiful fresh Sourdough Bread so much faster. #sourdoughbread #ilovebread #sourdoughstarter #traditionalfoods

12.01.2022 Using clean equipment is very important. We recommend that you sterilise your glass culture jar, your spoon, and any else that comes in contact with your the "mother" with boiling water. Always make sure you heat the glass jar slowly under the tap before pouring boiling water over it. Killing your culture with contamination is pretty hard though as the bacteria that is introduced needs to be something pretty yuck, like a mould or e coli. Most other bacteria will just join in ...the party. If your culture gets over about 45 degrees C the bacteria will start to die. Make sure you keep an eye on your proofing temps. #sourdoughstarter #motherculture #organicsourdough #nutritionist

08.01.2022 This is what you take home when you attend our sourdough workshop. Organic Gourmet sourdough recipe book by Mark Gavins Naturopath (over 50 mouthwatering recip...es including goumet loaves, pizza bases and treats) $39.95 Professional Baker's bread tin $25.00 Ancient sourdough culture $31.20 Your very own sourdough loaf to take home and bake. Tickets are $180pp which includes this $100 home bakers kit. We ask that everyone brings their own glass jar for their culture. See you there! Link in bio

07.01.2022 You can shock your culture when you use cold water. Always make sure that you use body temperature water when you're activating your culture and even making you...r bread. To make body temperature water, just fill a glass jug with filtered tap water and add a little boiling water from the kettle. Before adding it to your culture make sure you pour a little over your hand first. It shouldn't feel hot or cold. Perfect proofing temperature is 29 to 35 degrees C. This is when the bacteria are at their highest activity and producing lots of gas to rise the loaf. Keeping the whole thing warm is what makes our method a lot faster than other Sourdough methods. #sourdoughstarter #organicsourough #lactofermentation #healthkultcha

07.01.2022 Excess Culture Banana Cake - cause wasting culture sucks! 1 cup discard culture 2 cups flour (I used white spelt) 4 teaspoon baking powder... 2 eggs 3/4 cup rapadura sugar 1/2 cup dried fruit 1 teaspoon mixed spice 2 very ripe bananas 1/2 cup sunflower seeds 2 tablespoons coconut oil I left this cake on the heat pad for 3.5 hours to ferment - I wasn't really concerned about it rising (as I added baking powder to the recipe) although it did rise almost to the top of the tin. This isn't a true sourdough cake because of the added baking powder but it's a great way to breakdown the gluten in the flour before baking and I just can't handle throwing good culture in the bin!