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Wild Sourdough
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ARTISAN DEMONSTRATION CLASS

2.5 hour talk & demonstration class plus discussion

LOCATION: PRAHRAN COMMUNITY CENTRE, 40 GRATTAN STREET, PRAHRAN

sourdough refresher class

Classic crusty loaves in bannetons

Introducing Khorasan (ancient durum wheat) as an alternative to wheat and spelt

Options for dairy/wheat free – all vegetarian

New techniques, high hydration or wet dough, hand shaping, bannetons and lots of fun. Good looks accompanied by deliciousness…think pain au levain, khorasan chia loaf boule… this class is the next class to go to after attending my beginner’s class.

This class is a step up in the right direction to make sourdough loaves that taste better than bought ones but look as good as the ones sold at Artisan bakeries anywhere…

You will learn: (variations may occur)

  • Obviously, there will be lots of hand shaping, rising in bannetons, decorative slashing and using dutch oven for baking and learning new tricks along the way
  • High hydration dough, in other words, wetter dough to make “artisan” loaf with crackling crust and lots of holes inside…e.g. “pain au levain”
  • Using mostly spelt and exploring an ancient grain, Khorasan (or Kamut, an ancient durum wheat) which is even more easily digested than wheat and spelt
  • Making and maintaining non-rye white/wholemeal starter – I will be using white khorasan starter culture
  • Using pre-ferments…to make flavoursome “miche”
  • By hand and machine techniques (thermomix, magimix, kitchen aid, amkarsrum etc)

Type of sourdough covered in this class:

  • Pain au levain
  • Miche
  • Khorasan & chia

You will Take Home:

  • Comprehensive recipes & notes
  • Sourdough khorasan starter culture

More information

Cancellation policy

 

 

 

More Information...

For information on current classes and gift vouchers, please contact YOKE...

Please note that some classes may only be run once a year.

Contact Yoke

Hi  Yoke,

I am over the moon!! Thanks for the feedback re the error in the recipe.  Got back onto it and have since made 3 fantastic loaves.   First one I ‘retarded’ for about 12 hours and turned out beautifully.  Second two had no retarding, turned out pretty good.  Probably did not rise as well as the first batch,  and the free form spread a little too much, was really flat,  but I think that is just me needing more practice at shaping.

Thanks so much for all your time last Thursday, the starter and feedback.  So excited about making more bread.  Kids love it.  Tom just keeps pointing up to the bench and yelling, ‘more, more’!  Worst things he could be asking for!

Many thanks again, my project now is working through the book with the kids.

Cheers, Julie (WA)

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.