Sourdough 300 Refresher Workshops 2019

Sourdough 300 Refresher Workshops 2019


The Sourdough 300 Refresher Workshops for 2018 enable students to expeience the Masterbaker Skill Sessions for a second time at half price. They are based around real world artisan bakery practice, and they cover each area of sourdough bread production in detail.

The refresher workshop is held from Tuesday to Friday at our brand new special baking and teaching facility on a working farm near Dungog, in the Hunter Valley of NSW.

This workshop is for students who have already completed their first Masterbaker series, but who require additional information now that they have established their own practice. Some students simply need to work through the series again, so that the entirety of the system really starts to gel in their minds. This is often necessary, particularly for first time bakers. It is also used for a kind of 'before bakery' and then 'after bakery' refinement of the Masterbaker Workshop principles. Warwick will work through the new details of your setup, as well as your proposed or running product range, with the aim of making the whole package work for you in the fastest way.

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The School of Sourdough has an ongoing connection with ‘Master Baker Series’ Students.

Often, it makes sense for a newly minted baker to get more practical experience before getting their own gig happening. This unit allows for that to occur, with the mentorship and practical advice from Warwick as he goes about his weekly baking process.

Students can work through the content and questions arising from their own baking practice with Warwick, as well as refine and revisit and possibly amend the processes learned through the 300 series workshops they have already attended. Warwick stands back and allows students to do the work, while guiding them on choices to be made as the process unfolds before them, day by day. In addition, students get heaps of practice with the tools of their trade, from scales and scrapers to wood fired ovens and peels.

The new teaching and baking facility, fifteen minutes south of Dungog, is in the rural lower Hunter Valley region of NSW. It’s designed for micro bakers to learn and develop their craft, while escaping the distractions of the city. Situated on a working cattle farm, the setup includes our unique wood fired oven, affectionately known as ‘Luna 2’; recently refurbished, this unique piece of baking engineering has been in use for the past 5 years, and has been used by possibly thousands of sourdough students from around the world.

Local accommodation includes a decent riverside caravan park and many B&B options, as well as pubs and motels.