Sourdough workshop

Yvonne Ashby hopes that her passion for sourdough will inspire others to enjoy a good quality homemade bread and a great way to re-live a past time. This will be a hands-on workshop on how to make traditional sourdough bread with the 3 basic ingredients of flour, water and salt. It takes the guess work out of the sourdough making when you have been shown the science behind it. Making sourdough is a fun hobby with the added rewards of enjoying good quality bread, saving you money in the long term (cost of around $1 per loaf) and digestive benefits due to gluten sensitivity.

The class will be limited to 8 people with a hands-on approach to all aspects of making sourdough, including the tasting for lunch from different variations of sourdough bread that use the basic sourdough recipe being learnt in the workshop (e.g. spelt, fruit & nut, seeded, wholemeal). The cost is inclusive of Yvonne’s continued support whilst the participant is making their own bread at home.

The workshop is suitable for beginners who want to expand their bread making repertoire. You will:

• Learn about the required ingredients and tools of the trade.
• Discover the fermentation techniques to optimise the open crumb texture.
• Learn about the Baker’s Percentage and hydration.

During the workshop, you will:

• Mix, knead and fold the dough.
• Learn shaping techniques.
• Learn to score and bake.
• Learn how to maintain a starter.

From the workshop, you will take home:

• A mini booklet including recipe, tips and hints of sourdough making.
• Tasting of freshly baked bread from the class.
• A piece of dough which can be baked at home.
• A sourdough starter.

What you should bring:

• Apron.
• A small to medium sized bowls (eg. Pyrex 2L or 3L).
• A mini container or jar with a lid to store sourdough starter and take home.