Artisan Breads Workshop

My dear friend, Doris, manged to persuade and convince me to take up an Artisan Breads Workshop at Bakerz@Work. It was just the right timing since I was looking for good workshop to attend. There are four lessons spread across four weekends. I knew the hours were long, but wasn't prepared for it to stretch that long during the first lesson. Subsequent lessons, I was prepared.

After three lessons, we had to come out with our own recipes to produce them on our fourth lesson. Almost like a mini project for us. We were expected to come out with three recipes- using pre-fermentation, liquid sourdough and stiff sourdough. On the second lesson, we were given assignment - grow our own sourdoughs. We were to grow them for our final lesson project. Fortunately, all our sourdoughs turned out well.
My course mates are very creative. They came out with savouries like curry devil, chicken curry, red yeast chicken, chicken bak kwa potato dill amongst others! We had a great time tasting the breads, woo-ing and wow-ing at the shapes chef taught! My creations were Blackforest, Roasted Spiced Pumpkin and Hawaiian Artisan Breads. My course mates like my Hawaiian breads.
Thanks to our chef trainer for his many ideas and suggestions! All of us enjoyed ourselves and had a wonderful time during this workshop. We even did some debate with chef! It was during these period that new friendships were forged. Thank you friends, for making my artisan bread learning journey such a memorable one! After this workshop, I take a different look at sourdoughs. I get to understand and love them now!