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...

Contact Yoke

Hello Yoke,

I’ve had your book, Sourdough, for some time and just love it! I baked sporadically in Sydney as it was always possible to find an artisan baker to keep us in good bread at one of the local Farmers’ Markets. We moved onto a farm in the country a couple of years ago and I was so glad that I’d already got into baking bread as here, real bread isn’t on the radar.

Out came your book and I now bake all the time. Your favourite every day sourdough is our favourite now too, just delicious. The crumpets are that super treat to indulge in with homemade jam or sort of an Eggs Florentine with our own eggs and spinach. The crumpets are so easy to make. Thank you!

We’ve had some overseas WWOOFers (Willing Workers on Organic Farms) staying with us and when they see our bread there’s a sigh of relief “ah real bread” is the amazed remark.

I’ve been playing with recipes too and have invented a sourdough pumperknickel and sourdough pizza and bagels.

Thank you for your inspiration and the recipes

Annette (NSW)

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.