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Wild Sourdough
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ARTISAN DEMONSTRATION CLASS

2.5 hour talk & demonstration class plus discussion

LOCATION: PRAHRAN COMMUNITY CENTRE, 40 GRATTAN STREET, PRAHRAN

sourdough refresher class

Classic crusty loaves in bannetons

Introducing Khorasan (ancient durum wheat) as an alternative to wheat and spelt

Options for dairy/wheat free – all vegetarian

New techniques, high hydration or wet dough, hand shaping, bannetons and lots of fun. Good looks accompanied by deliciousness…think pain au levain, khorasan chia loaf boule… this class is the next class to go to after attending my beginner’s class.

This class is a step up in the right direction to make sourdough loaves that taste better than bought ones but look as good as the ones sold at Artisan bakeries anywhere…

You will learn: (variations may occur)

  • Obviously, there will be lots of hand shaping, rising in bannetons, decorative slashing and using dutch oven for baking and learning new tricks along the way
  • High hydration dough, in other words, wetter dough to make “artisan” loaf with crackling crust and lots of holes inside…e.g. “pain au levain”
  • Using mostly spelt and exploring an ancient grain, Khorasan (or Kamut, an ancient durum wheat) which is even more easily digested than wheat and spelt
  • Making and maintaining non-rye white/wholemeal starter – I will be using white khorasan starter culture
  • Using pre-ferments…to make flavoursome “miche”
  • By hand and machine techniques (thermomix, magimix, kitchen aid, amkarsrum etc)

Type of sourdough covered in this class:

  • Pain au levain
  • Miche
  • Khorasan & chia

You will Take Home:

  • Comprehensive recipes & notes
  • Sourdough khorasan starter culture

More information

Cancellation policy

 

 

 

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, Guess what – all is OK. I have been fine ever since eating your breads. Hooray!! Hooray!!! I have eaten everything I brought home plus I made a fruit loaf and ordinary loaf and have eaten some of that as well. Not only the delight of being able to eat bread (real bread) without all the horrible side effects, I just love the essence of it all, the making of Organic Sourdough Bread. It brings joy to my soul and I congratulate you on all the work you must have done to get this far and for relaying your wonderful knowledge onto ordinary people like me. How come I have not heard of you before? I can only think it must be the right time now and to find you just down the road. (Usually everything/one is on the other side of the bridge). I will certainly tell my Wellbeing Doctor about this bread, next time I visit, as he has battled for ages trying to help me with my very sensitive stomach.

Thank you Thank you Thank you again and again,

Wishing you continued success in your Sourdough work.

Warmest regards, Moira, PERTH

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.