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Beginners Artisan Sourdough Making
March 9, 2019 @ 1:00 pm - 4:00 pm$100
BUCHI BREW CO. PRESENTS…
WILD THINGS: HANDS-ON FERMENTATION WORKSHOP
[BRING HOME YOUR VERY OWN JAR OF FERMENTED GOODNESS]
BEGINNERS ARTISAN SOURDOUGH WORKSHOP
Our Wild Thing workshops are specialized workshops where you get to go deep and learn about a specific ferment, get your hands messy and bring home a jar of your very own work. These workshops are limited to small class sizes and designed to allow you experience the joy of handcrafting your own ferment under the guidance of experienced fermenters. This Wild Things Workshops are facilitated by the Co-Director of Buchi Brew Co. Dr Sarah Lantz and Gutsy Ferments Co-Director Wei’er Higgs.
ABOUT THE WORKSHOP
This is an interactive and hands-on sourdough class. Our main objective here is to get you acquainted with your sourdough starter – how to wake her up, and all the magical, and simple, recipes you can make with her (and how to fit sourdough making into your day-to-day life).
This class will give you a solid beginner sourdough bread making foundations and introduce you to pizza dough, brioche, flat breads, pancakes and of course that elusive artisan loaf.
Cost includes all ingredients, recipes, glass jars with your own sour dough starter to take home, instruction and sampling of all different sough dough made. Small class size, so book early!
ABOUT THE PRESENTERS
Our Wild Things Workshops are facilitated primarily by Directors of Gutsy Ferments – Wei’er Higgs and Director of Buchi Brew Co. – Dr Sarah Lantz. Sarah is a international speaker, nutritionist, writer and author of the best-selling book Chemical Free Kids: Raising Healthy Children in a Toxic World and One Bite at a Time: Reduce Toxic Exposure and Eat the World You Want. She has a background in nutrition and environmental health, has been an ambassador for Australian Certified Organic (ACO) and the Chemical Free Community, and is an active member of Slow Food Australia. Sarah and Wei’er are authors of the bestselling Fermentation Book: Forage, Ferment Feast – www.foragefermentfeast.com.au
DATE: Saturday 9th March, 2019
VENUE: Buchi Kombucha Brewery, 5/1314 Boundary Rd, Wacol, QLD 4076, 1-4PM
CONTACT DETAILS: Dr Sarah Lantz ~ firstname.lastname@example.org or 0433330365
Space is limited to 15 people, so reserve your place now!