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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,

Thank you for printing such a fantastic book, I had purchased a book about Sourdough before I found your book, my first book was not at all easy to understand and I had almost given up making bread, then I was in a very good book store and found your book and just love it. You have managed to take out any difficult stages and I have found your book so easy to follow. I have made some lovely loaves and I am surprised at my results they taste just wonderful. I am still not sure how the dough grows without the yeast it seems magic. I still have some way to go before I have mastered all you lovely loaves in the book but I am on my way.

My favourite look with the sourdough bread is the holes it makes they look so good.

I only wish I lived in Western Australia so I could come along to one of your classes to see you hands on. Thank you again for you book.

Best wishes, Paula, 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.