Sourdough & Ginger Bug Workshop
The workshop today was so much fun! We learned how to make and care for a sourdough starter. With our starter we learned to make sourdough bread, waffles, biscuits and pizza dough (and got to sample some of each!). We also learned how to make and care for a ginger bug and turmeric bug drinks. Everyone left with a belly full of yummy food and her own sourdough starter, but best of all, we got to spend the afternoon laughing and learning together with a room full of fabulous women! I think a big part of today's lesson was it's easier to make bread from scratch than you would have thought! We are so excited for more workshops, and the next one is scheduled for April.
In case you weren't able to join us, here are instructions to make your starter.
How to make and care for your own Sourdough Starter:
• Organic White Flour
• Filtered Water
1. Whisk 1/4 cup flour 3 tablespoons filtered water in a small bowl
2. Pour mixture into jar and let sit for twelve hours.
3. After twelve hours whisk 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter starts to bubble
*As you feed starter, take care to whisk in the flour and water thoroughly. Make sure your starter can aerate, without bugs be able to get in. For example use a cloth to cover your jar, secured with a rubber band.
*Make sure your jar is only half full of starter to accommodate for expansion.
4. Maintaining your sourdough: After a week your sourdough should be sturdy enough to withstand storage. If you bake less than once a week you can store starter in the refrigerator, bring out weekly and let it warm to room temperature and then feed twelve hours before you plan to bake. If you bake several times a week, store starter at room temperature and feed it daily with 1/2 cup of flour and 1/3 cup filtered water.
• Classic Sourdoughs by Ed and Jean Wood