Wild Sourdough
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Christmas Baking

Sourdough Christmas baking class

*** Vegetarian, organic eggs & butter used

christmas baking

This class is all about Christmas sourdough deliciousnes. It is well-worth the effort to make beautiful traditional Christmas delicacies using your well loved sourdough starter to create ‘healthier’ and easy to digest yet still scrumptious traditional panettone, christmas cake and stollen. In this class, you will be introduced to the new osmotolerant starter culture, Lievito Madre to create Christmas Cake, German Stollen, Italian Panettone and Challah dough

This brioche-like ‘enriched’ dough using Lievito Madre forms the basis of all these delicious egg and butter laden Christmas delicacies. All panettone, christmas cake and stollen can be made and matured for a few months ready for christmas. You will also be shown how to make sensational vanilla bean infused candied orange peels. In this class, you will make and take home either a panetonne or brioche dough. Italian Panettone paper mould(s), flour and Lievito Madre will be provided in class to take home.

Class Details:

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Lievito Madre starter culture, Panettone Mould and Flour to take home
  • Generous food to share in class and take home
  • 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  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.