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Wild Sourdough
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Flatbreads and Crackers

Sourdough flat bread and crusty bread – plus yummy dips

Options for dairy/wheat-free – all vegetarian

flatbreads and crackersI love ciabatta and turkish bread, but more often than not eating store-brought yeasted ciabatta and turkish bread makes me unwell. So, after several months of trial and error, finally the real sourdough ciabatta and turkish breads are coming!

This is my most popular advanced sourdough class. We will explore the world of traditional flat breads made with sourdough culture, rather than modern commercial yeasts.

We can now eat yummy wholesome turkish breads, ciabatta, crusty italian semolina loaf (pane pugliese), lavosh/italian ‘sheet’ bread (crisp cracker bread), indian chapattis…..plus some beautiful and three easy dips: Sprouted chickpea hummus; Muhammara (roasted pepper, walnut & pomegranate molasses); cucumber/beetroot Tzaziki.

Uses of kamut/khorasan (ancient durum wheat) will be revealed in this class. It is a hands-on class and you will make and take home your own dough.

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Starter culture to take home
  • Generous food to share in class and take home.
  • Make your own flat bread dough (Turkish or ciabatta) 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,

Trust you are well?
Just letting you know that Denmark bakery has just won first prize at the Perth Royal Show for the Wholemeal Sourdough free form section. I would personally like to thank you for running such wonderful informative classes, even though I have only attended one of your beginner classes which was about two years ago! The information gained has was invaluable and we are now producing sour-dough breads on a commercial scale.

I have been a baker for 34 year now and can honestly say I have never been more excited about winning a first prize than I was at this year’s Perth Royal Show. Nearly all of my formal training was about producing the perfect looking loaf. It have to be square and it had to have a texture that of a sheet of white paper. To be honest modern day square bread has very little flavour and is not that pleasant to eat – however sour dough on the other hand has a rustic look and the smell and flavour is mind blowing and a real joy to pull out of the oven, when cut or pulled apart the open texture and aroma makes your mouth water instantly.

I hope your new batch of students appreciate the myriad of opportunities they are receiving by doing your courses as I have.

Again thank you for imparting your knowledge in sour-dough’s and hope to catch up again soon.

Kind Regards, Clete

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.