This spring, squash’s resident baker, julie filain is running monthly sourdough bread-making workshops where we will make our very own sourdough focaccia!
DurationThis spring, squash’s resident baker, julie filain is running monthly sourdough bread-making workshops where we will make our very own sourdough focaccia!
In this 2.5 hour workshop you will:
Squash is a bold and ambitious, award-winning community organisation, rooted and home-grown on Windsor Street, Liverpool 8 since 2010. Embracing an arts, food and environmental focus, we are a diverse group of local people with a broad range of skills, committed to effecting creative, participatory, positive social change in our neighbourhood.
Ours is a 100-year vision, inspired by nature; we are actively transforming our Windsor Street Neighbourhood into a people-powered place that is known throughout the world for being a playful, resilient and loving community where everybody thrives! Squash is a Community Interest Company (CIC) – a not for profit membership organisation that is accountable to our community.
We work alongside local residents, embracing art, creativity & food as essential tools to improve health and well-being. Taking a seasonal approach, we explore new ways for our neighbourhood to flourish through; participatory arts and community design practice, creating special, seasonal events, land-based rituals & festivals, promoting food growing, cooking, craft skills and enterprise and through providing meaningful training, volunteering, work & consultation.
The Flour and Spoon sourdough baking class is an excellent chance to learn the secrets of sourdough success!
This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.
In this class you will explore some of the vastly different types of bread you can make with either bakers' yeast or that pot of bicarb in your cupboard.
Today enriched doughs are our focus, that altogether silkier almost melting dough that works perfectly with savoury ingredients as well as the more traditionally expected sweet variety. Master a Babka (Russian plait), Challah, Gotchial, a plum tart, cinnamon knots and a baked brie.
This class is ideal for anyone who doesn't have any prior knowledge of sourdough baking, or does and wants to learn more detail about how to make amazing sourdough bread in their own home kitchen.
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