Glenaeon’s playgroup to high school sourdough bread enthusiasts shook cream until it became butter, dripped yoghurt until it made cream cheese, and kneaded dough until it was ‘soft as an ear lobe’ on 2023’s sunny Father’s Day.
The kneaded creations were embellished with garden edibles and transformed in the Castlecrag Kitchen ovens for take-homes, along with rye flour sourdough ‘starter’ jars and recipe booklets.
Learning of the alchemy of fermentation to make sourdough bread was exciting for adults and youth alike, as children played outside the Marion Mahony Griffin Hall kitchen on the fresh grass and inviting sandpit.
A ‘morning tea’ of freshly made sourdough bread, cream cheese, butter (and Junko’s miso!) washed down with our Castlecrag garden herbal tea vanished in no time. Thank you to all the participants who came and created a social alchemy on Father’s Day. Love was in the air!