All posts by John O'Brien

Recent Sourdough Workshop

Participants learned the process of making sourdough bread at Moss Vale Community Garden recently.   Considering that many of the loaves got drenched with water when the irrigation inadvertently came on in the hothouse (oops!) whilst they were in there proving/raising, everyone still got to go home with a loaf baked in our pizza oven.

Thank you to all of our good-natured participants.  It was an enjoyable day.

Bread Making Workshop 22nd April

10.00 – 3.00pm, Sunday 22nd April, 2018

 

 

 

 

 

Local sourdough baker, Elissa, will take us through the sourdough breadmaking process in our wood-fired pizza oven.

Cost: $50 for the day (lunch included)
Participants will take sourdough bread home.

Lunch: We will make some pizzas along with a platter
of cheese & salad from the Garden

To Book: email hidden; JavaScript is required
Payment details upon application.
Bookings close 16th April, 2018.
Numbers limited to 10

Flyer here: Breadmaking Flyer April 2018

new members digging in

The Carbone family came to our rescue last week when Tom (chef at a 5-star Qld restaurant), his partner Gaby and his Mum, Rosie put together a spectacular lunch from our garden beds for our hot & hungry members.

Meanwhile, our new members, Andy Carbone, Candice, Banjo & Tex joined us in the midday sun, weeding & re-mulching our side path.  Looks great, in time for the Grow Cook Eat festival in March.

Sue and David Campin spent a hot couple of hours mulching our impressive mountain of detritus ready for our next-compost making activity. 

Thanks folks.

 

Breadmaking Workshop – November 2017

This was the second breadmaking workshop we have run for the community, but this time the emphasis was on sourdough.  Elissa took us through the theory and process behind sourdough starter and breadmaking.  Ian had been busy cranking up our community-sized pizza oven in preparation for the baking.

The sourdough was made and kneaded then left to prove for a couple of hours (it was a reasonably cool day).  In the meantime, we rolled out our sourdough pizza bases and prepared the toppings which all of the participants had contributed.  Then into our wood-fired pizza oven they went, and after a brief hiccup getting the temperature right, the pizzas were cooked and consumed.

The bread dough was punched down and quickly kneaded for the final time then placed in  bread tins or on metal trays to prove again – this time in the back of Elissa’s warm car to speed up the rising.  Much chatting and information sharing went on during the proving period.  Unfortunately some of our participants had to head off, so they took their bread dough home to bake.  The stayers put their bread into the oven and it seemed to be cooked in no time at all.

It came out looking scrumptious.  We tasted some that Elissa had baked and it was delicious.

We took home a small portion of starter for us to feed each day until we tried our hands at home baking sourdough bread.  

I have twice baked sourdough bread since from Elissa’s starter and was pleasantly surprised at how easy it is.  You just need to be at home for a good part of the day.  You can get on with other things whilst your bread rises.

We will probably run another breadmaking workshop in early 2018, and will post the date in the new year.