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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,

I was absolutely thrilled to find a book as fantastic as yours! It was just what my husband and I have been trying to find since we found out that commercial bread is not really beneficial to our health. My husband had found out quite a while ago that the sourdough method would be the best way to go in making our own breads. You have some delicious sounding recipes that I would love to try! Yes, your book has infected me with a passion to make these breads for my family.

I am really excited about your book I just love it – and wish I could make these breads NOW!! yum!

Thank you, Sara, QLD

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.