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Wild Sourdough
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Bagel, Baguette and Donut

NEW CLASS

Vegetarian – organic butter and eggs used

bagelI am constantly amazed at the variety of bread we can do using pure sourdough, without the need to use yeast or baking powder. In this new class, we will explore three different types of sourdough goodies: authentic boiled bagels, ‘ancient’ French baguette, and the decadent DONUT and CHURROS!

Sourdough bagel is my absolute favourite sourdough, it is EASY! We will make plain, onion and sweet bagels (maybe blueberry or apple and raisin).

Using white sourdough starter, we will make ‘real’ sourdough baguette, the way French bakers used to make. You will learn the secret of baguette and how to shape and bake baguette at home.

To finish this class with a bang, we will make sourdough donut, a classic donut with cinammon sugar and a European chocolate ganache and American jam filled donut (of course, you can filled the donuts with custard)…

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Starter culture to take home
  • Generous food to share in class
  • Make your own panettone or stollen dough to take home

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

Hi Yoke

Thank you for the course – I have made bread every weekend since the course. Today I’m making (still to go in the oven)

– 1 x small every day
– 1 x medium every day
– ciabatta rolls (first time !)

I have made the chocolate bread (with some variations based on the cupboard !) – it worked ! I’ve become a lot more familiar with my oven – 230 is almost it’s max…. after warming up for 30 mins ! (no wonder the roast always take so much longer than expected !!!)

Thanks a million – We are really enjoying the bread 🙂

Karen (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.