Culture Club – Sourdough – crumb and get it!

Welcome to Culture Club

Hot on the heels of our investigation into the world of Nut cheeses, at this session Felix and Helen will be sharing their sourdough exploits. If the blinding success of Nut cheeses is anything to go by, the results should be delicious.

Culture Club aims to create a collaborative community, for sharing knowledge and experiences around food processing and production. This can be anything from curing and fermenting to foraging and preservation, there will be something for everyone.

When?

Thursday 3rd July, 6:30-8:30

How much?

£8.00

Who?

This event is open to all. (Under 16s must be accompanied by an adult)

What?

This month, Helen and Felix will share their exploits with Sourdough. Both bread-novices, we’ve resurected a frozen starter (called Percy) and in the run-up to the sesison will be seeing how easy or difficult it is to get a good rise and who between us has the best results.

Join us for the Battle of the Breads to find out what we think we did right, and what we will undoubtedly have done wrong. All being well (if Percy still lives), you’ll get your own dollop of starter for your own sourdough journey (bring a clean jam jar). If you already know what you’re doing with sourdough and want to stick your oar in, please, please don’t hesitate to join us and set us straight.

Please note there won’t be any gluten-free alternatives at this session.

Introducing the Spice Co-op

At this session, Helen will be launching the Spice co-op, buying high quality, often organic and sometimes fairly traded spices from Steenbergs – a thoughtful company based in Ripon who provide information on where and how their products are sourced. Some will be bought in (relative) bulk so you can stock up on the standards such as Organic Cumin, Coriander and Fennel seeds; Sumac and dried Tumeric. In addition, each month we’ll get one or two jars of a more unusual spice to share and experiment with at home – without having to buy a whole jar that – lets face it, – may never get used. Think Grains of paradise, Cubebs or Long pepper. You’ll be able to buy by the gram at just a little over cost price. This month the specialist spice is Lumus powder – or powdered black limes..

What’s included?

• Tasters of our sourdough experiments
• (all being well) a starter
• Recipes to take home
• Hot/cold drinks and snacks

ACCESS & VENUE

Access: If you have additional access needs (e.g. large print, BSL interpreter, level access) Please let us know by emailing or sending us an SMS text/WhatsApp message on 07957 602790‬

These sessions are in our upstairs workshop space. There is currently no level access. It’s a single flight of 14 steps then you go around the corner and there are two small steps. Once you’re upstairs there’s a loo. You shouldn’t need to come downstairs for anything until the end of the event.

If you can’t manage the stairs but really want to attend, please let us know by emailing (using the contact organiser button/link) or sending us an SMS text/WhatsApp message on 07957 602790 and will try our best to accommodate.

Getting here

• Tram to North Pier
• Bus:
• No 6 or 18 bus to Topping St.
• No 3, 3a, 5c, 6, 18 to Church St (Stanley Buildings)
• No 5, 5a, 5b, 6, 7a, 14 to Talbot Rd
• Driving: The closest pay and display car parks are on East Topping St and Talbot Road multi storey. There is also parking at the nearby Sainsbury’s supermarket, please make sure that you check the terms before you use the car park.