'What can I do with my sourdough when I go on holiday?'
Sourdough starters are tough and flexible - a small handful of starter
dough, whether in a miner's trousers in the frozen Yukon goldrush, or in the
plastic tub in the modern kitchen, and you have all you need.
You can freeze it - but we left one in the fridge for 2 weeks, which was quick to grow back when fed. The other three, which I needed to use the day I got back, we took with us, for a holiday in Cornwall. A handful of flour and water every three of four days was enough to keep the bubbles rising.
Little Eye is a specialist micro-bakery making sourdough bread by hand from our 30 year old traditional leavens. We use good quality ingredients, with no additives or animal products. We offer hands-on sourdough baking courses for home bakers, serving the North West and Wales.
BREAD MAKING COURSES
We are delighted to be back for some autumn bread-making classes.
Our first date next date is November 9th - only a couple of places left
As usual, we will be at the St Bridget's Centre, making four different sourdough loaves, plus a pot of starter, to take home.
Our informal, hands on classes last from 1-6pm, with a tea break for a freshly baked fruit loaf and soft drinks.
Come and join our baking session, learning new skills for a relaxing (and busy!) afternoon.
A second (provisional) date for November 9th will be firmed up shortly.