To bake the most magnificent sourdough to rival all others you must embark on a quest to capture the wild yeasts - will you accept the challenge?
Forage in the hidden internal rain garden at the William Angliss Institute to gather wild yeasts and garnishes to bake the perfect loaf of bread in this baking workshop. Get an understanding of how the bacterial activity of carbon dioxide, lactic acid, alcohol and lactobacilli gives sourdough bread its distinctive taste and texture. Live yeast fungi are all around us, creating enzymes that produce a complex ecosystem. Take a look at dynamic yeast cultures under a microscope and learn the science behind the best of the breads, then go on to learn about The art of cheese-making.
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Dates and times
Tue 21 May,
1pm — 5pm
William Angliss Institute, 555 La Trobe St, Melbourne, 3000
Not wheelchair accessible