Bakers at The School of Artisan Food All Set for Sourdough September #sourdoughseptember
Published On Wednesday 5 Sep 2018 by Sticky Beak
See Recent News Articles
Bakers at The School of Artisan Food are rising to the challenge of Sourdough September, the month-long event by the Real Bread Campaign to raise awareness of the real thing vs ‘sourfaux’.
Baking tutor David Carter will be showing how to make the bread in two Sourdough Demonstrations, sharing his tips and secrets for making, looking after and using a sourdough starter. All that’s needed to make real sourdough bread is flour, water, time for the wild yeasts to develop and an understanding of the artisan process.
The School is also running a ‘sourdough clinic’ where would-be bakers can take along their sourdough starters for analysis and troubleshooting on Wednesday 5 September 2018 and Saturday 29 September 2018.
Set up to teach all aspects of artisan food production, The School is well placed to share its expertise in the making of ‘real’ bread using the slow fermentation artisan process, which rarely features in the supermarket version of so-called ‘sourdough’.
As there is no legal definition for sourdough or artisan bread, there is little to prevent those terms being used to market any loaf regardless of how it’s made, leading to the Real Bread Campaign to call for better loaf labelling.
Julie Byrne, MD, The School of Artisan Food, said: "The inferior bread being sold by supermarkets as sourdough and artisan bears no relation to the real thing. They are mass produced and full of additives as taste and goodness are sacrificed to the bottom line. We stand with all who are calling for better loaf labelling and will continue to play our part in spreading the Sourdough love."
For those looking to confidently produce sourdough breads, the two-day hands on course - Introduction to Sourdough Baking - guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou is a must. He will share his baking expertise to give a fascinating insight into the science behind the artisan process learning how to create a wild yeast starter and make a selection of loaves.
Wayne Caddy, Head of Baking at The School of Artisan Food, who has made a series of how to make Sourdough videos for the School’s You Tube channel, explains: “A good sourdough should reflect the characteristic of the grain. It’s the baker’s job to get the best out of the grain. Similar to wine, the grape often determines the character of wine; sourdough bread is no different.
“Dough with very little fermentation, such as a mass produced loaf, contains much higher levels of gluten. If you imagine gluten like an elastic band - tough, strong and resistant - this gives your gut a rigorous workout. Long-term consumption of gluten-rich breads may lead to gluten intolerance.”
To find out more about the courses on offer throughout Sourdough September, visit www.schoolofartisanfood.org
| Selena Turns Sheffield's New Era Square Into Hottest New Leisure Destination The latest jewel in Sheffield's £70 million New Era Square development is already raising the bar - quite literally. Sporting and entertainment Read The Article | |
| Restaurant revamp brings taste of Spanish sunshine to Mercia Marina A six-figure investment is set to take a much-loved bar and restaurant at Mercia Marina to new heights at one of the Midlands’ most popular tourist and beauty spots. Read The Article | |
| The Peacock At Owler Bar Near Sheffield, To Be Refurbished & Reopened By Longbow Before Christmas Longbow Venues, owned by Peak District hospitality entrepreneur, Rob Hattersley, will be taking on The Peacock at Owler Bar Read The Article | |
| Croots Farm Shop in Derbyshire wins two accolades in the Great British Food Awards The farm shop near Duffield scooped a silver medal for its dirty brisket burger in the burgers category and a bronze medal for its lamb and mint Read The Article | |
| Visitors flock to Derby's Cathedral Quarter Hotel after new owners take over New management at one of Derby’s major hotels has revealed that business is “extremely good” since they bought it in May. Read The Article | |
| All we want for Christmas ... is a curry Diners in Derbyshire are planning on swapping their Christmas turkey for chicken tikka this festive season after a recently refurbished Indian restaurant revealed it is almost fully booked. Read The Article | |
| Derby's newest Indian restaurant thanks the city after a thousand diners flock to try it out Management at Derby's newest Indian restaurant say more than a thousand diners have visited since it opened. Johns Geo and his friends Read The Article | |
| Why this gin-ius metal bottle captures the spirit of upstart Guerrilla Chicken An upstart Derby distiller which sells its vodka and gin in distinctive eco-friendly reusable metal bottles has picked up a host of awards at two prestigious spirit Read The Article | |
| Piccalilli Opens Its Doors in Nottingham A New Neighbourhood Dining Spot Celebrating the Best of British Flavours. Dan Coles, celebrated chef and Nottingham local, has opened the doors to his first solo venture Read The Article | |
| Best Santa In The Peak District Is Flying Back For Afternoon Tea The Maynard and The George Hathersage, both owned by independent hospitality group, Longbow Bars & Restaurants, have announced that Father Christmas will Read The Article | |