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Wild Sourdough
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SOURDOUGH THERMOMIX DEMONSTRATION CLASS

2.5 hour talk & demonstration class plus discussion

Location: Thermomix Melbourne Office, 1 Crescent Road, Glen Iris

Thermomix Sourdough Demonstration class

This SOURDOUGH THERMOMIX DEMO class caters for those of you who want to learn sourdough bread-making from scratch or any of my past students who would like to refresh your sourdough bread making again. Your everyday sourdough bread is vegan, and no yeast, sugar or additives and preservatives are used. Sourdough spelt, fruit loaf and another ‘secret’ sourdough loaf will be taught.

Class will start with sourdough bread tastings, so you will not go hungry!

Using both Thermomix TM 31 and TM 5, I will show you the whole process of sourdough bread-making from activate and maintain sourdough starter culture; how to make the dough from mix to bake including technique of shaping and moulding the dough…and most importantly my new technique of how to fit sourdough bread-making into your busy life.

There have been many changes and new tips and tricks I have discovered along the past 12 years of teaching classes around Australia and writing books, all of these will be shared with all of you. You will learn about the varieties of flour including spelt, wheat and rye.

My 35+year starter culture and comprehensive notes will be given to you. You will go home both inspired and deliciously nourished, and never have to buy another sourdough loaf!

Class Details

  • Duration – 2.5 hours
  • Comprehensive notes
  • Sourdough starter
  • Tasting of sourdough breads

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, thought I would let you know how much I am enjoying my Ankarsrum. I did some whipping with the double beaters and the mixture was so light and full of air. I then made butter and even rinsed it using the machine. Then made a cake with the double beaters which was a mistake – read the instructions too late and should have used the single beaters. Still tasted ok.

I then tried a single loaf of bread- the semolina one in the new book. How long should I have mixed then kneaded it for? Thought it was going to be a failure doing such a small quantity but was fine.
Had a friend for a demo (even though I hardly know what I am doing) and she says she wants one too!

Cheers Robyn (Perth)

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.