Continuing Sourdough [wheat] Breads (various class dates)

Expand and develop your current sourdough bread baking skills with this class focused on alternative flavours, flours & methods. 

CLASS SIZE: maximum 4-6 students.

CLASS LOCATION: Morphett Vale, South Australia.

Please note: our "Sourdough Bread Intro" class (or equivalent learning) is a prerequisite for this class. 

Photos are examples only.

This intimate class is hands-on with a delicious range of sourdough-fermented breads to be mixed, fermented, shaped, baked & taken home. The class includes individual hand-mixing and group dough mixes using the large mixer. 

We'll be making and baking* (all sourdough):

• Spelt Oat loaf
• Traditional baguettes (overnight ferment) 
• Potato burger rolls
  

This class is an opportunity to bring your questions!
Possible techniques for discussion include: 

• review and building on "Sourdough Bread Intro" process
• using spelt and durum wheat flours
• sprouting grains
• using seeds on and in the bread
• fresh-milled flours
• adjusting the sourdough starter (levain) schedule
• how to make more bread
• handling wet dough
• plenty of time for questions, troubleshooting and discussion
• and lots more... 

Also included:

• all printed recipes
• a delicious lunch (bread included!)
• your baked breads to take home

*products and techniques subject to change due to current seasonal grain availability

Please see our FAQs for general classes information.

All classes are subject to our terms of service and refund policy.