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Wild Sourdough
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Sourdough Classes

Sourdough Classes with Yoke

All classes are held in WA unless otherwise stated

Melbourne Classes

Event Venue Date
Gluten Free Bread Sourdough Demo Class BALLARAT BALLARAT February 16, 2020 9:30 am Register
Sourdough Demonstration Class BALLARAT February 16, 2020 2:00 pm Register
Gluten-Free Bread Sourdough HANDS-ON Class MELBOURNE PRAHRAN February 29, 2020 9:15 am Register

Beginners Sourdough Classes

Event Venue Date
Beginners Sourdough Perth February 1, 2020 9:30 am Register
Beginners Sourdough Perth March 14, 2020 10:30 am Register

Low FODMAP Sourdough Class

Event Venue Date
Low FODMAPs Sourdough Class Perth February 8, 2020 9:30 am Register

Artisan Sourdough Classes

Event Venue Date
Artisan Sourdough Perth January 18, 2020 9:30 am Register
Artisan Sourdough Perth March 21, 2020 10:00 am Register

Sourdough Gluten Free Classes

Event Venue Date
Gluten Free Bread Sourdough Demo Class BALLARAT BALLARAT February 16, 2020 9:30 am Register
Gluten-Free Bread Sourdough HANDS-ON Class MELBOURNE PRAHRAN February 29, 2020 9:15 am Register
Gluten Free Bread Sourdough Demo PERTH Perth March 8, 2020 10:00 am Register
Gluten-Free Bread Sourdough HANDS-ON Class Perth March 28, 2020 10:00 am Register

Sourdough Gluten Free Demonstration

Event Venue Date
Gluten Free Bread Sourdough Demo Class BALLARAT BALLARAT February 16, 2020 9:30 am Register
Gluten Free Bread Sourdough Demo PERTH Perth March 8, 2020 10:00 am Register

Sourdough Demonstration Classes

Event Venue Date
Gluten Free Bread Sourdough Demo Class BALLARAT BALLARAT February 16, 2020 9:30 am Register
Sourdough Demonstration Class BALLARAT February 16, 2020 2:00 pm Register

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,

I am over the moon!! Thanks for the feedback re the error in the recipe.  Got back onto it and have since made 3 fantastic loaves.   First one I ‘retarded’ for about 12 hours and turned out beautifully.  Second two had no retarding, turned out pretty good.  Probably did not rise as well as the first batch,  and the free form spread a little too much, was really flat,  but I think that is just me needing more practice at shaping.

Thanks so much for all your time last Thursday, the starter and feedback.  So excited about making more bread.  Kids love it.  Tom just keeps pointing up to the bench and yelling, ‘more, more’!  Worst things he could be asking for!

Many thanks again, my project now is working through the book with the kids.

Cheers, Julie (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.