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
$360 per person
Upcoming 2020 Dates/Booking
Until Covid restrictions are lifted, we are limited to a maximum of 10 attendees in order to comply with spacing requirement. If you are unwell on the date of your course, please advise us ASAP and we will credit your course fee to another session.
Whilst it isn’t mandatory, it is preferred that attendees have downloaded the Covid Safe app in order to ensure the health safety of all attendees and tutor and those we come in contact with following the classes. This will in addition help us to ensure that we don’t comprise the functioning of both our business and The Little Cooking School.
ALL MEDIA CONTENT PROVIDED BY FLORE VALLERY-RADOT