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Sourdough Classes

Sourdough Classes with Yoke

All classes are held in WA unless otherwise stated

Brisbane Classes

Event Venue Date
Gluten Free Bread Sourdough Demo Class BRISBANE March 30, 2019 10:00 am Register
Sourdough Demonstration Class BRISBANE March 31, 2019 9:30 am Register
Sourdough Demonstration Class BRISBANE March 31, 2019 1:30 pm Register

Melbourne Classes

Event Venue Date
Gluten Free Bread Sourdough Demo Class MELBOURNE PRAHRAN March 24, 2019 10:00 am Register
Artisan Sourdough Demo Class MELBOURNE PRAHRAN March 24, 2019 2:00 pm Register

Beginners Sourdough Classes

Event Venue Date
Beginners Sourdough Perth March 9, 2019 9:30 am Register

Artisan Sourdough Classes

Event Venue Date
Artisan Sourdough Perth February 16, 2019 9:30 am Register

Sourdough Gluten Free Classes

Event Venue Date
Gluten Free Sourdough Wholegrain Perth February 23, 2019 9:30 am Register

Sourdough Gluten Free Demonstration

Event Venue Date
Gluten Free Bread Sourdough Demo class Perth February 24, 2019 10:00 am Register
Gluten Free Bread Sourdough Demo Class MELBOURNE PRAHRAN March 24, 2019 10:00 am Register
Gluten Free Bread Sourdough Demo Class BRISBANE March 30, 2019 10:00 am Register

Artisan Sourdough Demonstration Class

Event Venue Date
Artisan Sourdough Demo Class MELBOURNE PRAHRAN March 24, 2019 2:00 pm Register

Sourdough Demonstration Classes

Event Venue Date
Sourdough Demonstration Class BRISBANE March 31, 2019 9:30 am Register
Sourdough Demonstration Class BRISBANE March 31, 2019 1:30 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’m still making bread, and trying to perfect it each time. I made the basic white this weekend, and think it was the best so far. I’ve come to the conclusion you need time, and can’t rush it, or have a deadline when it has to be finished. I tried the wholemeal recently, which was a little doughy, probably because I didn’t cook it for long enough.

This time I let it rise for longer, and ended up cooking it at about 9.30pm, and it was lovely.
Hope all’s well with you, and the classes are going well,

Thanks & Regards, Alison (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.