Wild Sourdough
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Sourdough Classes with Yoke

All classes during COVID-19 crisis: All WA Perth classes will be face-to-face and classes for anywhere else until COVID travel restrictions clear will be conducted via real-time live streaming online classes and attendees can choose to have all ingredients (except water, when applicable), alive starter and comprehensive instructions sent via express post or couriers prior to class, here is the upcoming class schedule: https://wildsourdough.com.au/sourdough-classes/upcoming-classes/

All my classes are hands-on and are both informative and fun. My aim is to share my knowledge and passion for food in order to inspire you to replicate what we do in class at home. I will show and guide you using simple steps to successfully make this tasty and wholesome bread at home.

My wish is that you will make this amazing bread to feed both yourself and your loved ones, and in order to achieve this, I have made myself contactable to my students after class for any queries they may have, either by phone or email.

I measure my success by how many people I have ‘infected’ with my passion and knowledge of sourdough. Every day I receive at least a couple of emails or calls from my students about their sourdough bread-making successes (and problems). The biggest compliment for me is when I receive phone calls or emails from students saying that they have not bought bread since they came to my class. See testimonials and reviews.

I am also available for group bookings and classes at your own location, anywhere.

My classes are generally 4 hours long and include comprehensive notes and recipes booklets and generous food to share in class and to take home.

Classes are held in Perth, Western Australia.

For information on current classes and gift vouchers, please contact YOKE on 0412 272327 (international callers +61 412 272327) or email me.  Please note that some classes may only run once a year. 

Hi Yoke,

Many thanks for a fantastic workshop (Culturing), i learnt so much!
Over the week, i made the coconut panna cotta, greek yoghurt which i turned into labneh, cultured butter (using cream kefir), water kefir (made with apple juice and mineral water – sparkling – is that ok? with berries added after the primary ferment). I used the buttermilk (from the butter) to make pancakes and have lots of whey to use to ferment kimchi. So i used up most of the cultures, i have only retained the coconut yoghurt for future panna cotta, but i’m glad i got to put my new skills to use making the labneh and butter (which will last me for ages, it’s in the freezer when i’m away).

I’ve attached some photos from the workshop that you might like to post (i’m not on facebook much).

Thanks again, Kim (WA)

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.