Kate Stone has been romancing yeasts and fashioning simple ingredients into bread for decades. Sometimes using sea water from her tiny Alaskan fishing boat, or dressed in a regulation uniform at culinary school. In daily production at her restaurant Katrina’s, Kate perfected her baguettes. Recently, working as a senior baker at Auckland based Wild Wheat, she rounded out her bread abilities with a focus sourdough breads.

Kate will be sharing her bread skills and anecdotes in upcoming one day bread making class on Sunday April 11th. In conjunction with Slowfood Waitakere, Kate will share how to make and use a sourdough starter, as well demonstrate and explore various sourdough and wild yeasted breads. Class participants will use a dandy new Fantana Forni wood fired oven as well as a standard domestic oven to bake their creations.

With attention to both crust (exterior) and crumb (interior) students will learn to engineer their own perfect loaf. Students need to bring a medium glass or plastic container to store their new starter, and a mind to keep a sense of humor in. Dress appropriately for cooking.

Baking will be followed a splendid bread tasting and exploration of serving ideas for fresh and day old breads.

Where: 138 Lone Kauri Road, Karekare

When: Sunday 11 April, starts 1pm til approx 4.30pm

Cost: $60 Barter offers are welcome

Be quick: numbers are limited to 8!

Bookings are essential – email or phone Claire on 818 2192 or seeq@paradise.net.nz
For more information about the course and directions call Kate at 812 8719.