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Wild Sourdough
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Tempeh classes

Other cooking classes with Yoke

Wheat-free, dairy free and vegan class

make tempehMAKING AND COOKING TEMPEH: exploring the traditional and the new way to cook with tempeh – the most important source of digestible protein and vitamin B12 for vegetarians and vegans.

Most people don’t like tempeh because they don’t know how to cook it. However, I was born in Solo, Java (Indonesia) – the birthplace of tempeh, so let me show you how easy it is to create simple, tasty, nutritious meals and snacks with tempeh, using exotic traditional javanese recipes – lets go beyond “tempeh burger” and learn how versatile and tasty tempeh really is.

Class includes: fragrant coconut rice and authentic pandan leaf infused black rice coconut pudding, tempeh putanesca pasta and how to make tempeh! Natural authentic tempeh culture will be given to each class participant.

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Generous food to share in class and a feast a the end of the class
  • 500g of raw fresh tempeh to take home
  • Tempeh culture

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

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.