Claire lives in Canberra and is a founding member of the Urban Homesteaders Club (Canberra and Surrounds) Facebook group. She was inspired to make naturally leavened sourdough bread when she read Michael Pollan’s Cooked. Having endured years of dense, heavy sourdough loaves, Claire decided to study up on Michael Pollan’s source, Chad Robertson of Tartine fame.
Since then, Claire has been hooked on perfecting the Tartinemethod for a busy lifestyle. This workshop aims to provide practical hands-on experience of all the steps of preparing the Tartine style of bread, described by Chad Robertson as “fresh bread with an old soul”.
Claire has spent many hours working out what works, and will share her tricks and tips for preparing great sourdough around a busy working week with you.
Please understand that this workshop will not deal with gluten-free bread techniques. Claire is experimenting, but has not yet successfully crafted a good gluten-free loaf that she is prepared to share with anyone but the chooks! We will however, discuss various flours and grains during the course of the workshop.
- A clean tea towel or linen bag to take your bread home in
- 3 containers with lids: x 2 small containers; x 1 large container, approx. 2L capacity
- An apron or wear old clothes you don’t mind getting flour on – this is a messy business!
Please note, this workshop requires a small amount of preparation prior to the workshop day. You will receive an instructional video and notes in the fortnight leading up to the workshop.