Wild Sourdough
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Bagel, Baguette and Donut

NEW CLASS

Vegetarian – organic butter and eggs used

bagelI am constantly amazed at the variety of bread we can do using pure sourdough, without the need to use yeast or baking powder. In this new class, we will explore three different types of sourdough goodies: authentic boiled bagels, ‘ancient’ French baguette, and the decadent DONUT and CHURROS!

Sourdough bagel is my absolute favourite sourdough, it is EASY! We will make plain, onion and sweet bagels (maybe blueberry or apple and raisin).

Using white sourdough starter, we will make ‘real’ sourdough baguette, the way French bakers used to make. You will learn the secret of baguette and how to shape and bake baguette at home.

To finish this class with a bang, we will make sourdough donut, a classic donut with cinammon sugar and a European chocolate ganache and American jam filled donut (of course, you can filled the donuts with custard)…

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Starter culture to take home
  • Generous food to share in class
  • Make your own panettone or stollen dough to take home

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 there Yoke

I did your course a number of years ago and whilst I successfully made bread a few times …. I just could not get the hang of it.

Just wanted to let you know I have FINALLY cracked it and we have been enjoying croissants, breads, muffins, rolls and donuts ….. OMG the donuts.  they are about the best thing I have ever eaten.  I am sure I will curse you every time I make them!  Your book has been a real inspiration and we are now a confirmed sour dough family!

Kindest regards, and thanks once again, Kereth

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.