Sourdough bread class in Karekare, Sunday April 11
Kate Stone has been romancing yeasts and fashioning simple ingredients into bread for decades. Sometimes using sea water from her tiny Alaskan fishing boat, or, dressed in regulation uniform at culinary school. Daily production at her restaurant Katrina's perfected her baguettes. Working as a senior baker at Auckland based Wild Wheat rounded out her bread skills with a focus sourdough breads.
Kate will be sharing her bread skills and anecdotes in upcoming one day bread making class on Sunday April 11th. In conjunction with Slowfoods Waitekere, Kate will share how to make and use a sourdough starter, as well demonstrate and explore various sourdough and wild yeasted breads.
With attention to both crust (exterior) and crumb(interior) students will learn to engineer their own perfect loaf. Students need to bring a medium glass or plastic container to store their new starter, and a mind to keep a sense of humor in. Dress appropriately for cooking.
Classes will be three and a half hours ending with a splendid bread tasting and serving ideas for fresh and day old breads.
Cost of the course is 60.00. Barter offers are welcomed.
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