Hobart is bread obsessed. There are lovely bakeries all over, producing top quality gluten goodness.
December 2014 I attended half a workshop in making sourdough with The Garden Shed and Pantry in Cygnet, Tasmania. It was a great workshop, and economical when you get one baked loaf, ingredients for the next, a starter of your own, extensive notes and of course, a valuable knowledgeable contact.
The reason it was only half a workshop is because I unfortunately had to work the second session; so I took home my dough and proved it in the fridge for baking after work. While delicious flavour wise, it was a set of circumstances that resulted in less than ideal first bake. After a few months I was ready to try again and found myself in possession of a very sick starter. As a novice I decided to discard my sick starter and poach a n00b from one of the chefs at work.
Anyhow, I have been doing a bunch of research and suchlike - so for some notes and excellent recipe and further reading links, follow the jump! Will continue to update below as I think to.
|Meet Stanley. Trying to psychology myself into not letting|
him die by giving him an identity and a home.