BREAD MAKING COURSES

We run popular monthly BREAD-MAKING COURSES, making 4 different types of bread by hand using our own 25 year old sourdough starter.
For details see the page Our Bread-Making Classes page

NEXT CLASSES
November class is fully booked.
Next Date
We are now booking for December 1st in West Kirby
One day classes are from 10-4 with lunch included and 4 loaves to take home cost £95 pp.
email us info@littleeye.org.uk to book your place or let us know you are interested at info@littleeye.org.uk




Monday, 26 September 2011

'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.
 


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