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Wild Sourdough
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Beginners Sourdough

Organic Sourdough Beginner’s Breadmaking

Options for dairy/wheat-free – all vegetarian

beginners sourdoughIn this small interactive hands-on class, you will see, smell, feel and taste every part of the sourdough breadmaking process, so you will understand absolutely everything you need to make your own sourdough bread at home.

My main objective is to guide and inspire you to make this delicious and nutritious bread at home, so all my effort goes into teaching you how to fit in this sourdough breadmaking to your day-to-day life, as well as providing you with my sourdough culture and organic/biodynamic flours to start off your breadmaking adventure without having to go to shops for ingredients.

At the end of the class, you will make your very own sourdough bread dough to take home. You will be rising, shaping and baking this bread at home.

Type of sourdough covered in this class:

We will be making, baking and eating these yummy organic sourdough breads (or variations of):

  • sourdough spelt fig, sultana and walnut bread
  • sourdough cheese bread
  • sourdough olive bread

… And you will be making your own sourdough pizza (spelt/wheat) to have for lunch.

Class Details

  • Duration – 5 ½ hours
  • Includes comprehensive notes and recipes
  • Generous food to share in class and take home
  • Make your own spelt 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 purchased on of your books recently, ‘wild sourdough by hand’.

I have to say this book is fantastic! I’ve been baking bread at home for the last 6 months or so and always with packet yeast. My bread has had some great reviews from family and friends, I’ve made some really nice rustic whole wheat, rye and spelt breads.

For a while now I’ve been wanting to try some sourdough bread. I had a couple failed attemps months ago which put me off. More recently I’ve been looking for a local bread course to help me along, I came across your website and of course your book.

I began making a rye starter as per your recipe. Its really cold in the Adelaide Hills this time of year, so the starter was VERY slow to get moving. I have no heating in my kitchen during the night so I decided to put my starter jar in a thick woolen sock and it came to bed with me to stay warm! Weird i know but it seemed to help! By the end of the week my jar was filled with a lovely, frothy, bubbly starter.

Thanks for your help so far, having an easy to follow starter recipe has been the biggest help.

Many thanks and with love, Tom (SA)

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.