September 2020
Dear <<First Name>>
Welcome to Sourdough September
Doesn't September seem to have come round quickly? Let's forget what's going on around us focus on the simple things in life - good food, bread and drink. There's a bounty of fruits out there including apples, plums and sloes.
Read on for some great topics this month.
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Buy a Baker's Couche
I am a big fan of using a couche for proving any type of bread - not just baguettes - and it is something I always recommend to those taking my classes.
I am pleased to say I have acquired a limited amount of couche material available by the metre for sale. The price is just £13.50 including UK postage. It is 100% linen and measure 70 cm wide by 100 cm long.
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Sourdough September
The Real Bread Campaign’s 8th annual, international celebration of the oldest way of leavening a loaf is underway. Three ingredients = a world of Real Bread. This year’s focus is on the diversity of bread that can be made with just three ingredients, and of the people who bake it.
Doughy discovery
Many people don’t realise the following can differ between one loaf of genuine sourdough bread and another:
- Taste: Sweet or savoury, with acidity ranging from tangy to barely perceptible Crust: Soft and chewy or crisp and crunchy
- Crumb: Glossy and chewy, with a texture ranging from tight and regular to open and irregular
- Shape: From the art you see on Instagram to the everyday sandwich tin loaf, to a world of flatbreads - anything goes!
All well-made sourdough bread should have a good depth and complexity of flavour and aroma, bringing the best out of what nature (and farmer) gave the grain and the miller preserved. There might even be health and nutritional benefit of sourdough fermentation and the Campaign continues to call for more research into these.
Bread Chat
The second Bread Chat took place on 2 September with the topic of Sourdough Starter as part of Sourdough September. The team thoroughly enjoyed the questions posed and interacting with our participants. What topic would you like us to discuss in the next Bread Chat in November? Send me an email and I'll add your suggestions to the list.
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A great review makes me happy!
I have been teaching many people over the last few months and have had some amazing reviews. I am so thrilled that the participants are continuing to make bread bread with their new skills.
Sourdough classes are available online and in the garden whilst we have a chance of reasonable weather. Lynne and her daughter made some beautiful bread with me and wrote me a lovely review:
"I must have watched every bread making video, read all the books and been on every forum, but when I baked my fifth dud loaf I decided I needed expert help. I had to choose a teacher. Danielle doesn’t live that far from me but I was impressed by her passion for sourdough and obvious skill, so I chose her, I would have driven further if I wasn’t so impressed with Danielle. I could not have chosen better. It being lockdown my daughter and I went to the makeshift kitchen in a tent in her garden, it felt just like bake off!! It was fine, there’s an outdoor loo and views of the lovely garden.
The programme was all worked out and covers every aspect of making sourdough, just not in the right order. It was genius planning, because obviously you can’t leave it to prove overnight. Danielle noticed I have a disability, a type of muscular dystrophy that affects my hands, and discussed with me various ways of doing things as suited me, which was very helpful.
It wasn’t long till we got two lovely big loaves and some buns each! I was delighted but the real test was could I do it at home without Danielle by my side? We were sent all the instructions needed by email and they’re the most comprehensive ever, each step is photographed and described, it felt very reassuring!
But within a couple of hours I had my loaf and am delighted to say it was every bit as good as that I’d cooked with her.To say I’m delighted is an understatement!!! I am sooo grateful and will be back when I’m ready to get more adventurous, many thanks Danielle!!"
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Podcast Recommendation
If you listen to just one Podcast, choose Sitopia on the BBC Radio 4 Food Programme (also available on BBC Sounds). What good changes could come out of the pandemic? This programme cleverly imagines what it would be like a few years from now as Prime Minister Carolyn Steel puts her ideas into practice. All believable and achievable.
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Virtual Abergavenny Food Festival
This festival is always a highlight of the year for me. This year it is going virtual. From the 14th September to the 20th, there is a tasty line up of chefs and authors; tastings where you participate at home and more. From Kate Humble to Belazu olive oil tasting, there's something for everyone.
It is all free! Book now to ensure your free place. The schedule includes the author of Sitopia mentioned above.
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Make bread this autumn
Online one to one sessions and Bread in the Gardens session are available at a date and time to suit you: £15 per half hour tuition online and from £60 for an in person session. We have an initial chat about what you'd like to work on, then set the number of sessions - usually 2 or 3 online.
Find out more: Rofco Oven introduction
One to one baking sessions or in the garden
One to one sourdough online or in the garden.
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Venison Stew
Try my tasty venison stew using the very best porter you can find.
You might like to try making some savoury pesto rolls to go with it.
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Sloe Gin
There are so many sloes in the hedgerows this year. Time to grab that lowly bottle of gin and make some. It is so easy to make! My neighbour's just tasted some sloe gin she'd forgotten about from 1995 - it was marvellous!
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Thank you for reading this edition of the Severn Bites Newsletter. I hope you enjoyed it. Please pass it on.
Happy Baking!
Danielle
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