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Wild Sourdough
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Wild Sourdough ®

SOURDOUGH DEMO CLASS

2.5 hour talk & demonstration class plus discussion

sourdough refresher classThis SOURDOUGH DEMONSTRATION class caters for those of you who are beginners at sourdough bread making or any of my past students who would like to restart your sourdough bread making again.

Class will start with sourdough bread tastings, so you will not go hungry!

I will talk and show you the whole process of sourdough bread-making again from how to use/feed your starter to all you need to know about keeping starter, how to make the dough from start to finish including technique of shaping and moulding the dough…and most importantly my new technique of how to fit sourdough bread-making into your busy life. Spelt sourdough, Light Rye and Fruit Loaf, basic white and wholemeal will be covered. Both bannetons and tins will be explained and used.

There have been many changes and new tips and tricks I have discovered along the past 14 years of teaching classes around Australia and writing books, all of these will be shared with all of you. You will learn about the varieties of flour including spelt, wheat and rye.

My 35+year starter culture and comprehensive notes will be given to you.

For those of you who have attempted sourdough before, I would love you to, if you wish, bring your starter or sourdough bread to show me or ask questions…

You will go home both inspired and nourished!

Class Details

  • Duration – 2.5 hours
  • Includes Sourdough notes
  • Sourdough starter
  • Selection of sourdough breads to sample

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.