Slow Food Saddleback News

Slow Dough with Slow Food Saddleback

You’re invited to join Richard in the Slow Dough kitchen to learn how to make their famous heirloom tomato, parmesan and rosemary focaccia to take home and share with your family.

Over two hours together, we will discuss the principals of sourdough baking by looking at how to make focaccia – from feeding your starter, to mixing the dough and folding it, then finally shaping, dressing and baking.

There will be sourdough refreshments and wine during the afternoon.

At the end of the session, you will go home with a hot focaccia slab, sourdough starter, and a booklet with instructions how to look after your starter and bake bread.

When:   Sunday, 26 May 2024, 2.00pm-4.00 pm

When:   Slow Dough Bakery, 19 Bong Bong St., Kiama

Cost:  $45  – members only

To book:  Try Booking:

Please bring an apron!

Numbers are limited so please book early.