What you will learn?
Our very hands on classes show you how to incorporate sourdough baking into your life – not an easy feat! We will work with you on the journey from starter development through to a finished baked loaf. Incorporated into this will be the basic science of sourdough fermentation, nutrition, storage, baking and suggested texts for further reading.
At the end of the class you will have made your own starter, sourdough crumpets, pizza and two types of bread.
What do I get?
10 hours of small group one-on-one tuition by a commercial artisan
sourdough baker spread over 2 days.
All meals/drinks provided from Friday evening dinner, Saturday
breakfast/morning tea/lunch – showcasing at the same time our
local produce, wines and beverages.*
Notes to take home.
Aprons and all equipment will be provided on site.
There is a little shop following the class should you wish to purchase equipment and flour for use at home.
*Please note accomodation is not included. You can contact
$450 per person
Upcoming 2024 Dates/Booking
Mudgee Sourdough School Baguettes - $120 (March 9 & June 1)
A course for those already familiar with baking sourdough at home or who have competed our Mudgee Sourdough School. During the course we will focus on baguette shaping, scoring and baking. A recipe will be provided for the pre-made dough we will be using.
Includes: 2.75 hours of hands on tutelage by an experienced sourdough baker, recipe, an early morning tea, fresh baked baguette to take home and 15g of malt for home use.
BYO apron and esky/chiller bricks to take extra dough to bake at home (if you live locally).
Brioche for Beginners - $240 (March 9 & June 1) (this course is yeasted and not sourdough)
Over 4 hours learn the skill of making a good brioche dough and utilise the same recipe to make different products.
Each person will make brioche doughnuts x 5, buns x 4, scrolls x 4 and a loaf (to take home and bake). Included is a light lunch and refreshments.
BYO apron, loaf tin, esky and ice bricks, containers to take baked goods home).