Everyday Sourdough with Nicola Galloway

*This workshop is now sold out - there are still places on Sourdough & Ferments - Saturday 4th April 1.00 - 4.00pm, follow the link above to book.

Join award-winning cookbook author, food writer and culinary tutor at one of her popular cooking workshops around New Zealand.

Using three simple ingredients - flour, water and salt - combined with basic technique and timing, the most flavoursome and nutritious bread can be created in your own kitchen. For many years I have been preparing sourdough bread for my family and have specifically designed my recipes to fit around a modern lifestyle. This traditional technique of bread making slowly ferments the flours and grains to improve their flavour, while also enhancing starch and gluten digestibility and nutrient availability. In this demonstration-style workshop you will learn:

- How to prepare and maintain a healthy sourdough starter - this is key to baking great bread (Please note, I won't be demonstrating gluten-free bread at this workshop.)
- Overnight Rustic Sourdough Bread - this is a free-form boule that is shaped by hand. I will demonstrate the preparation + shaping of the dough.
- An adaptable variation of the rustic dough to make homemade buns and other sourdough goodies.
- Where to source quality flour and grains for bread making + how to use the starter for other recipes beyond bread.
+ Delicious food samples on the day & recipe folder to take home.