Flashcards, Pom Pom Clouds, Sourdough and more with the Young Producers

Date published: 4 May 2020

Posted by: Joe Pick

Sourdough starter in decorated jar

Our Young Producers have been sharing creative activities to do at home on their Instagram account.

They want to provide you with inspiration and motivation; help you look at your surroundings in a new light; and share new skills and techniques.

Here are last week’s challenges, have a go and post the results with the hashtags #youngproducersnottingham and #isolationcreationchallenge.


Creating Natural Dyes – Part 2

Pom Pom Clouds


View this post on Instagram

Isolation creation challenge: sourdough! A tasty friend that will feed you for years as long as you feed them! To make the sourdough starter: 1. Put 100ml water and eight raisins into a sterilised kilner jar 2. Give it a shake everyday for a week 3. Sieve raisin juice and return liquid to kilner jar. Leave at room temperature. 4. Feed it every other day with 75g white flour and 75ml of water, give it a good stir and leave the lid off for 10 mins. Leave at room temperature. 5. After a couple of weeks your starter will start to bubble when it is fed – congratulations you have created LIFE ☇🌩 6. Name it – this makes you less likely to forget to feed it thus keeping it alive. My first sourdough, Harold, lived for 5 years (RIP). The fella in the picture is called Boozy 'Arry (because of the fermentation smell). Drawing a face is optional but fun and i recommend posca pens (where would we be without them?) 7. Continue to feed your sourdough starter as above for another week or so to develop flavour. If you run out of space in your jar you have two options 1. Give some to friends! Boozy 'Arry has given 4 boozy babies away to colleagues and friends so far 2. Pour some in a frying pan for pancakes😋 Making sourdough bread: 1. Mix together 200g starter, 325ml water, 500g white flour, pinch of salt in a big bowl 3. Knead it well and cover 4. Knead every hour for the next 5 hours (optional but does help) 5. Split between two oiled 6 inch tins and cover ( I put mine into plastic storage boxes) 6. Leave to rise. Depending on room temperature this could take up to 9 hours. 7. Get oven hot 😈 and bake at 220c for 15 mins then turn down to 180c for 20 mins – do not get tempted to open the oven door for the first 20 mins you will regret it!! 8. Leave to cool out of tins 9.Bon apetite! #sourdough #nottingham #art #youngproducers #science #baking #bread #homemade #isolationcreationchallenge

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Poetry Thursday

The group have started showcasing poetry on their Instagram every Thursday. This week’s is “Same boat” by Young Producer Meridith Dickin. Enjoy!


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