Wild Sourdough
contact Wild Sourdough

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 4-5 hours long and include comprehensive notes and recipes booklets and generous food to share in class and to take home.

In-person classes are available in Perth or Melbourne, other cities in Australia. Classes in Perth are conducted by Janine, an Artisan Baker based in Perth. Melbourne Classes are conducted by Yoke/ in the Melbourne’s Inner North.

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, Thank you for the great class on Saturday 6th. It was so much fun – and the people attending lovely too. I have already made two batches of bread using different flours but used mostly the wholemeal as I have so much of it. All turned out great and tasted so very good. A German friend of mine thought it is the best bread she had ever tasted. I must admit store-bought one is no way as good as this. So thank you very much. I hope to be able to come to the sprouted grain and flatbread classes.

Brigitte