Sourdough home baking workshop in Tokyo. Or “how to mix and shape sourdough in a tiny hotel room and leave it to rise in a mini-bar fridge”.
Either way a very memorable few days both in the intense science-heavy double sourdough workshops with @britishpride and setting up for them. To cover my ass I got a couple of majestic loaves from @vanertokyo to display or possibly even eat if the craziness of hotel room dough-making, and aluminium mixing bowl baking, had met defeat. But the sourdough and baking rose to the challenge.
The recipe I used was the @goodfoodau ”cheats sourdough” but replaced the yeasted #fauxsourdough with #realsourdough, just a straight swap in the recipe. To get the recipe google – dan lepard faux sourdough – and you’ll find it.
In the first pic I’m holding one of the sourdough loaves I baked, and in the last pic you can see my loaves rising in my hotel mini bar fridge.
In the pic with the two loaves stacked one above the other, the @vanertokyo loaf is on the bottom, and my sourdough is sitting on top of it. Very pleased with the flavour of my 3-day sour – mixed and shaped last Wednesday, in the cramped mini-bar fridge from Wednesday night till Friday when it was finally baked. The brilliant @leesbread had given me the nudge to let the dough rise for two days, and as I wasn’t allowed to leave anything in the demo kitchen overnight or start earlier than 9am’ish, that plan worked really well. As it was a hot day in Tokyo yesterday I dashed the risen dough from my hotel near the old Tokyo fish market to the demonstration kitchen in #Jingumae Gaien Nishi-Dori Avenue, in a 20 minute taxi ride.
It’s 3am now, had set the alarm for 5am but I guess that isn’t going to work out. Amazing time in Japan, if you haven’t been you must come.
