Jay Porter-The Art of sourdough Bread in the Charlie oven and Big Green Egg
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£230.00
- Code: Jay Porter-The Art of sourdough Bread
- Availability: Seats Available!
Attendee Information
The Art of Sourdough Bread
- Making a Sourdough Starter from Scratch
- Maintaining and feeding your Sourdough Starter and Temperature Control
- Managing your Starter in your environment and lifestyle
- Flour Management
- Master Recipe
- Making, Proofing, and Shaping a Loaf
- Correct Technique to Score your Bread for a successful Sourdough Ear
- Baking Sourdough in Charlie Wood Fired Ovens/Big Green Egg and mastering Fire and Ember Cooking for a perfect Bake.
Teaching the Principles of Baking Bread in Wood Fired Ovens and Big Green Egg and showcasing easy and successful techniques to enhance your bread baking skills.
This is wonderful chance to learn from the master of sourdough cooked in the Charlie wood fired ovens & the Big Green Eggs.
Jay Porter says that food at its best comes straight from the heart and connecting to people through food is a language I understand. It’s a passion that runs deep in my veins. I’ve always loved the way you can take a few humble ingredients and create something incredible, that remains with you and inspires you to delve deeper into nature's larder.
Jay’s culinary journey started when she lived for many years in Spain. Where she spent most of her 20’s in small villages with communities who introduced her to foods she had never tasted before.
Different cooking methods over embers in makeshift outdoor kitchens, Fire pits dug into the ground, cooking on hot sands and of course open wood fire cooking that is embedded into the rich Spanish Culture. Outdoor cooking is a way of life and the diversity of the food and abundant wild food available, literally blew me away.
This was so very different and so far away from the convention domesticated Kitchen of Home. I learnt the value of food, where it comes from, how it’s grown, reared and cooked is a fundamental part of life and an art that is passed down through generations.
Jay was taught the importance of using every aspect of an animal, using the botanicals, understanding plants and how you can use the medicinal as well as the floral to create, enhance, amplify potent salsas, bastes, marinades and infusions. Foraging for herbs that lift and enhance a meal, cold smoking and brining for preserving, wood fired baking also became a new normal for me.
Over time she knew that cooking would be a large part of her life and as she moved through different regions in Spain. Constantly seeking more knowledge.
Jay said she took away so much and after living abroad for 10 years and went on to travel throughout Europe and discovered that outdoor fire cooking is predominantly steeped in each country's heritage.
Today she cooks for her family, friends and tutor courses, where passing on knowledge is her greatest joy.
