• Introduction
• Sydney Classes
• Melbourne Classes
• Course Outline
  • The Art of Sourdough
  • Grains & Seeds
  • Gluten Free Baking
  • The Home Baker
  • Baking with Brioche
  • Special Occasions
• Wholesale Breaducation
• Kids & Schools
  • Free Kids Classes
  • School Excursions
  • School Holiday Program
• Team Building
• Enquiries
• Gift Certificates
• Allergy Policy

The Art of Sourdough

Our Artisan Baking Workshop - The Art of Sourdough is an introduction to the ancient art of artisan baking and sourdough. You will learn about sourdough starters and processes of long fermentation that are crucial to making sourdough. Take home sourdough bread recipes and practice hands-on bread making techniques of mixing, hand-moulding and shaping.

An introduction to the ancient art of artisan bread baking, including sourdough bread starters, mixing, hand-moulding and baking.

Watch a video of our The Art of Sourdough class

Course cost: Max 10 students per course - $150 each (effective from 1 July 2011)

Duration: 3 Hours

Class Times & Dates: Monday or Wednesday evenings and Saturday afternoons

View the Course Calendar

Workshop outline:

• Introduction
• Welcome to sourdough
• Hands-on skills
  • Mixing
  • Hand moulding
• Fermenting
• Baking
• Taste testing - mix & match

What to bring:

• Closed shoes
• Apron
• Clean clothing

We will provide:

• Ingredients
• Equipment
• Course materials
• Refreshments

How to book:

Advance bookings for all classes are necessary. Please call the Training Department on 1300 966 845 to book, as no online bookings or bookings through the Café are available. All bookings are handled over the phone and require upfront payment by Visa or Mastercard. We do not take tentative bookings or deposits for classes.

To enquire:

Call 1300 966 845 from 9am -5pm, Mon-Fri or fill in the Enquiry form with your contact details and a member of our team will contact you.

Payment Methods

For payments over the telephone, we accept Visa and Mastercard.

Testimonials

"I would like to thank you for the class last evening. I was able to take away a substantial amount of new knowledge and skills (not to mention the bag of bread) that have enhanced my enthusiasm for my baking. I have already adapted my starter management regime and have a plan for a "production" schedule that will fit in with my life.

I very much enjoyed your presentation technique and the course content. Brasserie Bread should be as proud of your education programme as they are of their loaves."

- Bob