Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: cookie1 on January 19, 2011, 05:59:19 am
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I went to my sourdough class yesterday and loved every moment of it. I ate heaps of bread, made pizza for lunch, made a batch of dough to bring home and also brought home some starter. I can hardly wait to see how I go. Kathryn put me on to it.
It is run by Yoke Mardewi and she does it from her home in Ardross. WE had 10 at the class and it was such good fun. The cost is $120 and it runs from 10-2. Yoke sells lots of specialised flours too. I ended up buying some Spelt wholemeal to try.
For those interested her website is www.wildsourdough.com .au
She runs courses during the week and on weekends. I'll be going back for sure.
I do hope it is ok to promote it here as it is of no benefit to me at all. If not I'll have to remove myself!! :'(
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We can't have that Cookie :( :( Glad you enjoyed it and now look forward to some lovely photos of everything you make. Had better teach DH how to feed it whilst you are away.
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I was a bit worried about that Judy, but Yoke showed us how to try some of the starter and then it will keep for ages. She also showed us how to re constitute it. That will be handy for when we travel. That is if I don't kill it before then.
We actually made a dough that will keep in the fridge for 5 days so you can make it and then cook loaves on different days if you wish. I am really inspired. Tomorrow will be the big test when I bake it.
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That sounds really good but 120.00 is a bit much for 4 hours, or do you think it's worth it?
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I thought it was worth it but others may not. I learned so much in that time. I guess it is up to the individual. We were given a goodie package to bring home that consisted of some starter, 300g rye flour (to feed the starter as it is a rye starter) and 1kg of wholemeal spelt flower. We also tasted (and ate as much as you wanted) of a plain sourdough loaf, cibiatta,olive bread, stollen, fig and raisin loaf, haloumi cheese loaf, olive and onion loaf and a fruit loaf. We also saw croissants and panettone and pastry that were sourdough.
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did you also get recipes for all the things you tasted? sounds like a lot of fun
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Sounds great I would love you to convert a ciabata recipe cookie 8)
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Cookie, I'm so envious of you doing the course with Yoke. The sour dough bread that I make is roughly based on her method. What her book taught me is that you don't have to stick to the 'traditional' methods and this opens up a whole new world of sour dough making. I do a lot of cooking courses, and $120 is not expensive. There is a lot of preparation in running a class, especially a bread one. Also Yoke is sharing something she has developed herself. The Agrarian Kitchen in Tassie charges $275, but you eat the meal you have prepared. A cooking course in Paris, similar to the Argarian Kitchen would cost $350.
Cookie let us know how you go, Yoke is very approachable if you have any problems.
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You lucky lady Cookie1. I have wanted to do the sour dough course for a while but just haven't been able to fit it in. I hear Yoke is fantastic. Keep us posted on how your sour dough starter and bread go.
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I'm very jealous of you Perthites, if only there was something similar in Adelaide!
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CP63 we got recipes for everything we tried.
Yoke is going to email me the way to use sourdough in the TMX as she said the heat created by the TMX when kneading could kill the natural yeast in her starter. The dough is very soft/sloppy. You have to air knead it. ie slap it down on the bench as you can't knead it in the traditional way.
I have just taken the loaves out of the oven that I made with the dough we brought home. I thought I had baked bricks but they are fine-DH had to sample it while it was still hot. Over the weekend I hope to feed the starter and bake a loaf myself. That will be the true test.
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Cookie , I make Sour dough in the TMX, and it doesn't hurt the natural yeast. I think I have posted a couple of recipes for Sour dough on the Forum.
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Youve inspired me cookie to go to one of her classes seeing as its right on our doorstep. I looked up her website and I think I would also like to do the pastries one as well. (Might see VHJ there as well)
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I agree with lovemythermo - I am most jealous of you cookie!! Maybe if there were enough of us interested we could persuade Yoke to make a special trip to Adelaide for a class or two??
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Youve inspired me cookie to go to one of her classes seeing as its right on our doorstep. I looked up her website and I think I would also like to do the pastries one as well. (Might see VHJ there as well)
mmm- very possible. I haven't looked at her site to see dates and didn't even know she did pastry.
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Yoke is a friend of a friend. I so want to do a course with her. Very jealous...
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Have just sent an email asking to be booked in for the March beginners class. Very excited ;D ;D
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You had no idea that would happen when you got up this morning Jan :D This forum seems to run our lives doesn't it?
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;D ;D ;D
Jan I'm sure you will enjoy it. I'll have to show you her book sometime.
CP63 all the classes Yoke does are sourdough, even the pastry ones. She has a pastry one on in February but we have a car rally that day so I will have to wait.
Chookie, I thought you had done your kneading in the TMX. I want to go back and read all that post as now I have more understanding. I just need to find the time.
I believe Yoke does travel interstate and even worldwide. Keep an eye on her website.
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Luck you Cookie1. I wish this was available in Adelaide. Must checkout her website and fingers crossed she may come her this year.
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I took it today and she did ask us TMX ladies to write that next to her names with a note so she can email us the TMX changes to the kneading. I love that she uses a natural/wild starter and though the class was fun although we were 16 - what a BIG group!
I roasted some onion and garlic in the TMX when I got home to roll into one of the two loafs I'm cooking up tomorrow :)
$120 for a hands-on cooking class with lunch and tons of snacks/drinks seemed pretty cheap for me compared to what I've seen elsewhere and it was certainly chock-full of great information, notes to take home, etc.
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I'm glad you enjoyed it. I would love to have gone today but we had a Model A run. I had my first failure the other day with sourdough. It was using the TMX recipe. But I do know what I did wrong.
We had only 12 in our group Maluhia adn it was fun. I'm going to do anaother one as soon as I am free on the day Yoke runs them.
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I make sourdough bread in the TMX. No problems. I have posted my recipes on here and my blog. $120 is good value and Yoke's book is worth having.
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I'm thinking I'll take her pastry class next ;D
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Yes Chookie, I know where I made my mistake so it was my fault not Yoke's. Stupid of me. Although I must admit I love throwing the dough around.
I'd like to do the pastry one too Maluhlia.
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tell us what date you book in for, and I will see if I can join you?
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OK
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Yoke Mardewi’s is holding another Wild Sourdough baking class on Saturday 14th May @ 11am – 3pm. This will be a hands-on sourdough bread making class with the WA expert Yoke Mardewi; author of Wild Sourdough. What you’ll get will be:
· You will make a loaf of bread during the class
· You’ll get some starter culture to take home with you as well as a flour starter kit
· We’ll be making great fruit & nut loaves & pizza’s
They need a certain number of people to be able to run the class and I want to go - so check it out ;D
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Can highly recommend this class. Yoke is very knowledgeable and practical. I hope to do her pastry class soon.
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would love to do it, small prob. I will be O.S. At this time. Would be tempted to fly from Melbourne otherwise. We only have a couple of real experts in Sour Dough ,in Australia , and Yoke is one of them. She has developed a method that is very adaptable to the average family home. I strongly recommend that anyone interested in Sour Dough making , do a workshop with her. her classes are not expensive for what you get. no I am not related to Yoke and I don't work for her. ;D
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Big T Cup are you going in May? As much as I have recommended her classes I haven't managed to get there yet - but May is far enough away that I could book that out now and manage it!!
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Big T Cup are you going in May? As much as I have recommended her classes I haven't managed to get there yet - but May is far enough away that I could book that out now and manage it!!
I was thinking the same thing ;) and no I'm not stalking you K lol ;D
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Yeah I plan to go in May - would love to meet you both there ;D
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Meagan I can handle being stalked lol ;D ;D Remember we have that date in June too - must cross that out of the diary :o :o Think I may go and book myself in right now ;)
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I have booked for the 21st May :) :)
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I've just booked for the pastry class on 16th April. I'd love to go to the bagel one in May but I'll be away. My starter is still going well and so is my bread.
You'll have to tell Yoke you saw it on the forum. 8)
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lol she already knows because of my email address!! She also asked if I knew her friends which just happened to be my old Group Leader before she was promoted last month ;D ;D
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I loved her class and am looking forward to the next one.
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I went to the sourdough crooissant and pastry class today. Oh yum. I have eaten so much lovely food and learned lots and lots. Even the croissants I brought home were polished off by the family very quickly, despite them having told me last night that they were too full of fat to eat.
I can't wait to do the bagel one.
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do you know that I was sure I was booked in to her class...she never sent me any info other than an email, and I haven't paid any money either. Maybe I was booked into the May class after all. Do you know the dates?
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The 21st May class is over booked and she is running another class on the 22nd May.
I am confirmed for the 21st and Meagan has asked for the 21st if anyone else was interested in meeting up with us there ;) ;)
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You will have the best time.
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I am confirmed for the Saturday too now :)
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I have just looked at Yoke's site thanks to reading this thread. I will certainly be making enquiries as to when i can book in, so if there is anyone else here in Perth that is thinking of going, let me know. I am too late for May classes. :-\
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Demak I'll be home early June. I would love to go to the bagel sourdough class. I must see when Yoke is running another one of these.
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:o :o :o ;D ;D ;D :-* :-* :-*
Thanks Cookie and others for recommending this class!! It was simply awesome and I enjoyed every minute. Learnt so much and had great fun. Everyone in Perth should go!!!
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I agree, I learnt so much too. Yoke is so fun to work with and very very knowledgeable it was a really fun time and it went so quick!!! Loved every minute of it ;D ;D ;D
When you do go remember to take your TM spatula - even Yoke says it is one of the best for mixing your dough with ;) ;)
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I'm so glad you both enjoyed it. Yoke is amazing and knowledgable. Her second book is being released in September. I bought her first one at my first class and it is already looking very loved as I have made heaps from it.
I hope to do the class you folks did (bagels?? etc) before I go away in August.
I agree Meagan everyone should do it. Great birthday gift or similar.
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We did the basic sourdough class yesterday Cookie, Can't wait to do the next one or for her book to come out!! Maybe we could all get booked in together for the bagel one before you go away!!! I know there was a few on here that wanted to do it (CP63?) :)
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I have signed up for the pastry class on the 27th ;D anyone else coming along?
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You'll love it Meagan. That is the last one I did.
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Should you do the beginner class first? I am interested, so nice to have it over here for a change.
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Should you do the beginner class first? I am interested, so nice to have it over here for a change.
I think it is suggested you do the basic one first but email yoke and ask her :)
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I've just purchase Yoke's book - I notice some of you might have instructions for making sourdough in the Thermomix -could you give me some idea as she doesn't cover it in the book? I have a lovely foamy rye starter and can't wait to make a loaf (although I may not get time until next weekend) 😔
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Congratulations Bonsai. Did you meet your starter from someone or do it yourself ? I have instructions for the TMX, but to be honest haven't had much success with it. Yoke does sourdough TMX classes now,too. I can give you the outline I have if you like.
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I made the starter from scratch with rye flour. Wasn't sure it would work as not exactly warm in Perth, but came home today to a foamy pot of starter. I could mix a dough by hand as Yoke suggests but wondered if mixing in the Thermomix would be less sticky?
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Bonsai, I make all my sourdough bread in the TMX. I find this better than by hand as the dough is slacker than ordinary bread. IT is really very easy. Have a look at the recipe I have posted for the Sourdough loaf in the Fridge overnight (http://www.forumthermomix.com/index.php?topic=9383.0). Any questions just ask.
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Thanks chooky I'll have a go. I know your bread recipes are always great.
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Bonsai, we will be in Freo. Next week, so if I can help just ask.
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That's really kind of you Chookie - don't think I'll get around to a loaf until next weekend so I'll let you know how I go.
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Are you able to buy sour dough starter from a bakery shop or would they laugh at me if I ask????
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I'm not sure Courton, it would have to be a baker who makes things from scratch and I suspect not many use wild sourdough but I might be wrong. The starter is really easy to make yourself, just not right for impatient bread makers as the starter takes a few days to get going but after that you have a constant supply. Have a go!
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I agree with Bonsai. I don't think they have a 'real' starter. Give it a go yourself.
Bonsai I found the instructions from Yoke re the thermomix didn't work for me. Perhaps she explains it better now she has a TMX. I am trying to get to one of those classes.
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Most commercial bakeries add yeast to their so called sourdough. They may sell you some starter. Try and grow your own. I am going to try and dry some of mine, so I can post envelopes of starter to members. It will take me a couple of weeks to experiment with it. Will let you know if it is successful.
There are many recipes. I just made a sloppy mix of flour and filtered water in a sterile jar, covered with chux and put it outside, under a table, In case it rained. After about 4 days it had started to ferment. I had caught good wild yeast. Then you feed it with small amounts of ratio 1:1 of flour and filtered water, every day. Leaving at room temp while it continues to grow. It should have bubbles on top and smell like beer. If it smells bad, chuck out and start again. Mine is called the Cherokee Sourdough as this is the wild yeast that I caught.
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Chookie, what was the name of the flour you used for your white sourdough starter? I have a terrible memory - was it Laucke?
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Chookie, what was the name of the flour you used for your white sourdough starter? I have a terrible memory - was it Laucke?
Yes, white bread mix, Laucke. But any bread flour would do.
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I was planning on going to Yoke's TMX Sourdough class in Perth recently, but am trying to cut down on my spending, so decided not to. I'd have to drive up and back in the day and it would be too tiring. Can't afford to book into a motel.
Dog has cost us a bomb, vacuum cleaner died and now the air conditioner has died, so lots of $$ going out at the moment!
Must try your recipe Chookie. I don't have rye flour, but if I can make a white flour starter, that would be excellent!
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Chookie & I started one yesterday, it should work as long as I get a good bug. If not will just keep trying until I get a good starter.
H :)
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My DH bought me a voucher for a sourdough cooking class in Adelaide - bless him!
http://www.hillsbaking.com/Hills_Baking/Baking_School.html
I cant get to a class until December though, so I might just have to read the wisdom on this forum and have a wee crack at it myself until then - even if it doesnt work, I will have learned something!
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Hally and MJ I can let you have some of Chookie's starter. Just let me know so that I can re invigorate it for you.
Hally perhaps you could post the instructions for starting a starter for us.
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Yes please. I would love to know how to start a starter at home.
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Chookie sent me some starter some time ago, but it leaked on the way here and was dead when I got it. So, thanks anyway, Cookie, but I'll have a go at getting my own going.
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I have made a successful rye starter following Yoke's instructions. She says starters using wheat flour or spelt ferment much more quickly and can go off if not used promptly. I'm happy to PM her instructions to people. Yoke's method is very similar to Chookie's and others on the web.
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Bonsai, I would love the instructions. Chookie kindly offered me some starter but due to a lot of commitments at the moment I can't take her upon the offer so I'm trying to make my own. I forgot about using filtered water last night so have started again this morning with cooled boiled water and will see how that goes. If I have a few fails I will hopefully be able to catch up with Chookie in a month or so.
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Bonsai, I have never had a problem with wheat flour starter, but it may be that I am in a cold climate , or could be just how I manage my starter. I have both Yoke's books but don't have a lot of success with her recipes. On the other hand, the recipe that I am using, and Cookie is using, is quite different and very successful. It is from 2 bakers in England. Interesting.!!!