Crave Cooking School this week for a bread making class with chef Zoe Lloyd. Bagels, corn bread and sourdough were on the menu.
I love sourdough. One thing I've always wanted to do is start a sourdough starter - and keep it alive. This is not as easy as it sounds. We looked at the instructions and talked through the steps several times. Although I took detailed notes I'm still not entirely convinced that it's going to work for me, but I'm now ready to transfer my starter into a glass jar in preparation for feeding it this weekend. I guess I'll cross my fingers and hope for the best!
The mixing and baking process itself for sourdough is similar to most other breads. We began combining the mixture into dough form and kneading it by hand before finishing it off in this super duper dough mixer. The dough hook on my Kenwood mixer will come in handy when I make sourdough at home.
|Is there room for one of these mixers in my kitchen?|
|Sourdough fresh from the oven|
I like the idea of everything bagels, where you top them with everything you can get your hands on (think poppy seeds, sesame seeds, flaky salt, peppercorns, fresh garlic, onion flakes ...) and fill them with even more yummy stuff. Here's my everything bagel filled with salmon and cream cheese.
|Everything bagel filled with salmon and cream cheese|
As a result of Tuesday's class, it's been a bread-filled week. The cornbread is in the freezer and will be defrosted this weekend. The sour dough was devoured at a family birthday tomorrow night and the bagels became lunch each day.
Thanks once again to the Crave Cooking School team (Zoe, Lucy and Marco) for a fun baking class. I've now got a few more skills to add to my breadmaking arsenal and a sourdough starter that I'm determined not to kill.