Artisan Beginners Sourdough Class Perth
Classic crusty loaves in bannetons using Dutch Oven – easy & flexible method to fit into your life’s schedule
By Hand & Machine Techniques (Thermomix, Kitchen Aid, Magimix…)
Artisan sourdough loaves are VEGAN, long fermentation using wild sourdough starter culture
New techniques, high hydration or wet dough, hand shaping, bannetons… and lots of fun, good looks accompanied by deliciousness… This class is suitable for beginners and as an alternative to my beginners class
using some stoneground ‘Ancient’ grains: Emmer, Khorasan (kamut), Heirloom, all unhybridised original grains, Australian organic/sustainably grown and stoneground (types of flour may change depending on availability).
In this class, you will learn how to handle wetter (higher hydration) sourdough and learn baker’s percentage AND more importantly to be able to adopt sourdough to fit into your life’s busy or unique schedule.
You will make in class, a long fermented ‘pure’ (no commercial yeast added) sourdough dough that will taste & look as good as or better (you make this from scratch) than any bought ones from Artisan bakeries anywhere, at YOUR convenience
Let the nourishing and fun begin …
Class includes:
- Dough to make and take home
- More flours to take home
- Wild sourdough starter
- Linen lined Banneton included (if chosen) or no banneton
- Comprehensive Notes
- Generous tastings