Sourdough 101 Workshops 2018
Sourdough 101 Workshops 2018
The Sourdough 101 Workshop is an easy hands on tour through the entire sourdough process, from sourdough starter to beautifully baked bread.
The Sourdough 101 Series of workshops are held in the lower Hunter Valley Region of NSW. Situated in the foothills of the Watagan mountains, they are only an hour out of Newcastle, and 1.5 hrs from the beginning of the M1 motorway. They are held mostly on the second and fourth Saturday of each month.
You will learn to make dough by hand, and will take some pre made dough through the stages of proofing on the day, until it is ready to bake. You can experience baking on the sole of our woodfired oven in an authentic and unique way.
Students also make their own dough on the day, which is to take home for baking later. They usually find this is where their sourdough adventure really begins!
It is a day of total immersion in real woodfired baking that you will never forget! You get to take home some freshly baked sourdough bread, as well as some more dough to be baked later at home. Full notes are provided after the workshop, valued at $10, free of charge.
This full day intensive sourdough breadmaking class allows you to experience the entire sourdough process, from start to finish.
You will learn the basics of how to set up your oven at home, so you can 'sole bake' effectively and inexpensively. Warwick also has lots of tips and tricks about using your oven for bread, no matter whether your oven is old, new, gas or electric, or even a backyard barbeque!
The workshop will cover in some detail the three main areas of home breadmaking:
- Hand Doughmaking - sourdough starters, pre ferments, autolyse (automatic leavening), as well as two great hand kneading techniques - 'slap kneading' and the 'baker's turn'
- Proofing, Moulding and Finishing - the three proofs; dough handling techniques including rough rounding and how to do an intermediate proof, as well as retardation and temperature control, moulding and shaping made simple, knife work, and finishing techniques
- Baking Bread - oven set up, sole baking, using a peel, steaming, crusting, and working with 'hot spots' in your oven
The Sourdough 101 Workshop is experiential, and is full of useful 'real world' practical information, as well as tips and tricks to make genuine sourdough bread at home, including:
- How to use and maintain a sourdough starter.
How to knead and turn dough by hand (easily and relatively cleanly) using the delayed salt (autolyse) method.
- How to make a classic 'vienna' (or 'batard') shaped sourdough, including hand forming, proofing, dusting and slashing, ready to bake.
How to bake on the sole of the oven, without purchasing expensive and obscure equipment.
How to use a baker's peel.
Tips and tricks on how to make bread at home easily and cleanly and professionally,
Understanding Australian flours, the different types of milling, and where the best flour can be located.
Essential home breadmaking utensils and equipment, and demonstrations of how to use these invaluable yet inexpensive bits and pieces.
It's a day of total immersion in the baker's craft, and one which students don't easily forget.
Places are limited, and they usually fill fast, so make your booking now to reserve your day of truly hands on authentic sourdough breadmaking.
Details and Itinerary
Dates: Select a date from the drop down option.
Arrive: About 8.45am. Basic refreshments are available, but you may want to pick up some espresso on the way. Ellalong General Store has the basics and is about 10 minutes from our place.
What to Bring: As the property is ten minutes away from the nearest village, it's adviseable to bring a packed lunch - though the local shop does some takeaway. Also bring an apron, possibly a notebook and pen (though comprehensive notes will be emailed after the event); and cash if you wish to purchase Sourdough Starter. Your camera or smartphone will be useful for pictures throughout the day.
Finish: About 5 pm.
Location: Mooladhara, near Ellalong, NSW. Ellalong is about 15 minutes from Cessnock, an hour from Newcastle, and about 80 minutes from the southern end of the M1 Motorway.
Detailed directions of how to find us will be emailed to you a couple of days before the workshop.
For more information, ring
0409 480 750.
Bookings can only be made online.
Our customers' and our own research has shown us that our sourdough workshops still represent the best value for money available in Australia at present. We welcome your views. Please contact us.
We require 28 days notice for cancellations. We offer a refund if cancellations are made by this time. We also allow transfers between workshops if you need to reschedule - all you need to do is email us to arrange alternate dates. Transfers can be done up to a week before.
We occasionally need to reschedule workshops. If this occurs, we will attempt to provide you with at least a weeks' notice. In the event of something out of our control, such as inclement weather or natural disaster, we will endeavour to reschedule as close as possible to the advertised date.