Introduction to Sour Dough
Monday saw the return of our popular Introduction to Sour Dough course, with the ever-knowledgeable Hilary Cacchio. This course is a personal favourite of mine because I am ever so interested in the rise of fermented food and the benefits I believe it can have.
The students learnt the science behind creating a wild yeast culture – from catching yeast and developing your mother culture to feeding a culture and reviving a dying culture.
See the results below...
Hilary's 15 year-old culture
Kneading the dough following a ten minutes off, ten seconds on routine.
The final result - a perfect sour dough loaf.
Attendee Marianne with her final loaf.
There are plans for a two-day sour dough course later this year, find out more at cambridgecookeryschool.com.
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