Sourdough Bread
Sourdough bread is well known and has been loved in Europe for many centuries. Come and learn the secrets of making delicious loaves and rolls using rye and wholemeal spelt flour.
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Sun 02 Mar
- $75.00 incl. GST
Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
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Sun 08 Jun
- $75.00 incl. GST
Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
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Sat 01 Nov
- $75.00 incl. GST
Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Sourdough bread is well known and has been loved in Europe for many centuries. Come and learn the secrets of making delicious loaves and rolls using rye and wholemeal spelt flour.
Making sourdough bread is a process that occurs over several days, so it is not possible to replicate the whole process, end-to-finish in a single workshop. To facilitate the learning process, tutor Kristina will bring some dough batches at two different stages of preparation for you to see and work with. She will demonstrate, with assistance from the group, the process of preparing loaves. She'll explain the process step by step and will provide notes so that you're confident to replicate the process at home. Kristina will also prepare sourdough starters for each participant to take home if they wish, to start their sourdough journey.
Learning outcomes:
- Get Kristina's recipe for successful full proof sourdough bread
- Learn the method for preparing sourdough loaves and baking them
- Learn how to source sourdough starter if something happens to yours
- Ingredients, and where to source them
- How to look after your starter
Kristina will also bring some freshly baked loaves to the workshop so that students can enjoy these with some toppings. Your course fee includes an ingredients charge.
What to bring
An apron is recommended.
Testimonials
From September 2024: Hello there,
I just wanted to share a very proud photo with you after attending Kristina's very inspiring sourdough bread making course. When I got home a few weeks ago with my sourdough starter , the information seemed almost overwhelming. She did suggest to start the process once we got back home which I did. Putting it all to practise was the way to go. I had all my instructions and a couple of short videos I took (very helpful). The rest is practice….as Kristina put it 🙂 So far I made 6 loaves of bread, focaccia (might need more practice haha) and some bread rolls. My husband asked if I bought it! Yum!
Thank you Kristina and Anne for making this possible! Sabine
