Wild Sourdough
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Flatbreads and Crackers

Sourdough flat bread and crusty bread – plus yummy dips

Options for dairy/wheat-free – all vegetarian

flatbreads and crackersI love ciabatta and turkish bread, but more often than not eating store-brought yeasted ciabatta and turkish bread makes me unwell. So, after several months of trial and error, finally the real sourdough ciabatta and turkish breads are coming!

This is my most popular advanced sourdough class. We will explore the world of traditional flat breads made with sourdough culture, rather than modern commercial yeasts.

We can now eat yummy wholesome turkish breads, ciabatta, crusty italian semolina loaf (pane pugliese), lavosh/italian ‘sheet’ bread (crisp cracker bread), indian chapattis…..plus some beautiful and three easy dips: Sprouted chickpea hummus; Muhammara (roasted pepper, walnut & pomegranate molasses); cucumber/beetroot Tzaziki.

Uses of kamut/khorasan (ancient durum wheat) will be revealed in this class. It is a hands-on class and you will make and take home your own dough.

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Starter culture to take home
  • Generous food to share in class and take home.
  • Make your own flat bread dough (Turkish or ciabatta) 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 purchased on of your books recently, ‘wild sourdough by hand’.

I have to say this book is fantastic! I’ve been baking bread at home for the last 6 months or so and always with packet yeast. My bread has had some great reviews from family and friends, I’ve made some really nice rustic whole wheat, rye and spelt breads.

For a while now I’ve been wanting to try some sourdough bread. I had a couple failed attemps months ago which put me off. More recently I’ve been looking for a local bread course to help me along, I came across your website and of course your book.

I began making a rye starter as per your recipe. Its really cold in the Adelaide Hills this time of year, so the starter was VERY slow to get moving. I have no heating in my kitchen during the night so I decided to put my starter jar in a thick woolen sock and it came to bed with me to stay warm! Weird i know but it seemed to help! By the end of the week my jar was filled with a lovely, frothy, bubbly starter.

Thanks for your help so far, having an easy to follow starter recipe has been the biggest help.

Many thanks and with love, Tom (SA)

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.