Sourdough 102 Workshops 2019
Sourdough 102 Workshops 2019
The 102 Workshop is all about working with whole grains.
Real wholegrain flours are quite different to regular plain flours, and require more 'tricks of the trade' to achieve wonderful results.
At this workshop, we will be making dough with fresh wholewheat flour, which is both highly nutritious and flavoursome.
If you have already attended a 101 Workshop, the 102 is an excellent addition to your knowledge base, as well as a good revision session with techniques you already have learned.
The workshop is both demonstration and hands on, so you'll get to knead, cut and form dough, load an oven with a peel, and much more!
And you'll take home your own loaf of wholegrain bread...
The class incorporates some of the regular Sourdough 101 Workshop detail, with added techniques specially for working with whole grains. It is suitable for beginners, though some knowledge of breadmaking will come in handy, and help you to get the most from the techniques you learn on the day.
True wholegrain breads provide necessary dietary fibre which helps to regulate your digestive system. Freshly milled flour is also rich in nutrients which modern milling techniques remove from white flour, and also from flour called 'wholemeal', as these nutrients limit 'shelf life'.
They also have a lower GI, which so many people need for their wellbeing. However, when working with proper wholegrain flours (not white flour with bran added, which is what is commonly available in supermarkets and the like) people often report that the bread they make is 'solid'. This doesn't need to be the case. Wholegrain bread can be moist and quite light - though it is more substantial than white bread.
Warwick teaches you how to bake without bread tins, using classic 'sole baking' technique. This technique is preferred by master bakers around the world for it's more intense rise and superior crust.
There will be lots of tips and tricks too, so you will be able to make really good wholewheat bread easily at home.
You will make a 'sourdough sponge', or preferment; you will make a 'soak', and of course you will see how easy it is to make dough by hand. You will learn to 'rough round', to 'form', to 'finish' and, of course, bake your own sourdough bread in our woodfired oven.
As an added extra, you get to take home the dough you have made at the workshop to bake in your own kitchen!
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, preferments, hand kneading techniques, autolyse, bulk proofing, making a 'soak', and how to incorporate grain berries
Proofing, Moulding and Finishing - dough handling techniques, intermediate proofing, retardation, moulding, knife work, finishing techniques
Baking Bread - oven set up, sole baking, using a peel, steaming, crusting, getting an even bake in your oven.
Places are limited, so book now, as these workshops only occur twice a year. They are eagerly awaited and usually fill up well in advance.
Details and Itinerary
Dates: See drop down options list.
Arrive: 8.45am for coffee or tea.
What to Bring: An apron, possibly a notebook and pen (though comprehensive notes will be emailed after the event); bring provisions for the day as there are no cafes nearby.
Bring cash if you wish to purchase Sourdough Starter or wholewheat flour or a Mini Guide. We also accept Paypal.
Your camera or smartphone will be useful for pictures throughout the day.
We will be making fresh dough for you to take home on the day, so bring a small Esky or similar with ice so that your dough survives the trip home intact.
Finish: Approximately 5pm.
Location: Wallarobba, NSW. We are an hours’ drive north of Newcastle NSW. Also 15 minutes from Dungog and Clarence Town.
Precise directions will be forwarded by email 2 days before the event.
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 a minimum of 7 days before the workshop.
We occasionally need to reschedule workshops. If this occurs, we will 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 or offer places in upcoming workshops. You will be emailed as soon as is possible to arrange alternatives.