Sourdough & Cultured Foods Workshops Health Kultcha

14/04/2022

Mmmmmmmm!!

Sourdough Spelt Hot Cross Buns.
Get your free recipe today ready for Easter Sunday. We'll even throw in 20% off our 120yr Old Ancient Sourdough Culture and our gorgeous recipe books. Happy Easter everyone!
Click the link.
https://www.klaviyo.com/campaign/RRG94j/web-view

12/10/2020

Oooooh! So excited! It's been way too long since we did a workshop!
https://www.eventbrite.com.au/e/sourdough-bread-workshop-tickets-121998190873

10/10/2020

*****GIVE AWAY TIME!!*****

********GIVE AWAY TIME!!*********
Would you like to win a ticket to our Sourdough Bread Making Workshop worth $180?!
You'll take home a Sourdough Baking Kit (value $100) including our 120yr old culture, professional bakers bread tin, and our Organic Gourmet Sourdough Recipe Book.

When: Saturday 17th October 9:30am
Where: Hawker College, ACT

All you have to do is
1. Like our page
2. Share this post
3. Tag two friends in the comments that would like to learn how to make Sourdough Bread

And you're in the draw!

If you definitely want to come along grab your tickets now (before they sell out) and if you are the lucky winner, your ticket will be refunded in full.

Here's the ticket link:
https://www.eventbrite.com.au/e/sourdough-bread-workshop-tickets-121998190873

The winner will be drawn Thursday 15th at 8pm. Good luck!

24/09/2020

This is what you take home when you attend our sourdough workshop.

Organic Gourmet sourdough recipe book by Mark Gavins Naturopath (over 50 mouthwatering recipes including goumet loaves, pizza bases and treats) $39.95

Professional Baker's bread tin $25.00

Ancient sourdough culture $31.20

Your very own sourdough loaf to take home and bake.

Tickets are $180pp which includes this $100 home bakers kit.

We ask that everyone brings their own glass jar for their culture.
See you there!
Link in bio

01/09/2020

Spring sale now on!

Motion Potion's big spring sale is on now!
5%OFF with FREE SHIPPING!
Time for a Spring Clean... - https://mailchi.mp/b7a19e56a348/time-for-a-spring-clean

29/06/2020

Brrrrr! It's cold today!
I really highly recommend you get yourself a heat mat (from a home brew store) and an outdoor thermometer with the temperature range of 29 to 35 degrees C.
If you get to that sweet spot whilst you're activating your culture or proofing your loaf you get beautiful fresh Sourdough Bread so much faster.

24/06/2020

Has anyone else noticed that some of the Sourdough methods out there are CRAZY confusing?!
I was sent an article about one sourdough recipe that was 30+ pages!!!
So yeah.... let's simplify things a little. Because I actually want to eat bread, TODAY.
My last video I posted goes into the weekly baking method. This explains that if you keep your culture super active (by feeding it before it goes back in the fridge) it will pop up within 2 hours. You put your loaves together and they proof for 2 - 4 hours, bake for 1 hour and then you're eating bread! All in time for dinner!

Yes, there are much longer methods that do slower ferments and make a more "sour" tasting loaf. But when you're using proofing temperatures of 29 to 35 degrees, this fermentation process is accelerated as the lactobacillus bugs are highly active when they are warm.
As long as this fermentation process is happening the gluten content is being broken down and you have a highly digestible, highly nutritious, scrummy delicious loaf of bread.

So, one knead, one proof, one bake, NOM NOM NOM!!