Wild Sourdough
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Beginners Sourdough Thermomix class

Beginners Sourdough for Thermomix / Kitchen-Aid / Kenwood Chef / Ankarsrum

Options for dairy/wheat-free – all vegetarian

beginners sourdough thermomixThis is the ‘machine’ version of my beginners sourdough classs, so you can bring your own Thermomix, Ankarsrum, Kitchen Aid or…

You will be guided and inspired to make this delicious and nutritious bread at home, so all my effort goes into teaching you how to fit in this sourdough breadmaking to your day-to-day life, as well as providing you with my sourdough culture and organic/biodynamic flours to start off your breadmaking adventure without having to go to shops for ingredients.

The class will start with my sourdough bread tastings, preserves and cheeses to match, followed with an Introduction to the sourdough world (starter culture, methods, ingredients, tools, etc). Tastings of all the breads and pizza/focaccia/ciabatta including pizza with Manjimup black truffles when available.

I will then demonstrate how to mix and knead the dough using Thermomix and other machines and all the steps of sourdough bread making from starter to dough making, kneading, stretch, fold and shaping, indentation test, and baking will be demonstrated for the 5-6 varieties of dough covered in class.

Type of sourdough covered in this class:

  • Sourdough pizza dough
  • Everyday spelt sourdough
  • Super soft sourdough rolls
  • Chocolate dough with dried fruit (cranberry or raisins), nuts or coverture chocolate chips
  • Multigrain sourdough
  • Spelt fruit loaf
  • Sourdough ciabatta

You will Take Home:

  • Participant will make and take home 3 types of sourdough dough in their Thermomix (pizza, everyday spelt and bitter choc cranberry and pistachio).
  • Comprehensive Thermomix adapted recipes & notes
  • Live sourdough starter culture and organic stone ground flour to feed your starter
  • You will be rising, shaping and baking the three types of dough at home

BYO:

  • Your own Thermomix or other machine (Kitchen Aid, Kenwood Chef, Ankarsrum…)

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Starter culture to take home
  • Generous food to share in class and take home
  • Three types of sourdough dough (pizza, spelt & chocolate) to make and 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.