Course summary
Flour, salt, water and the essential ingredient – sourdough culture. That’s all you need to make, bake and taste sourdough rolls. Make a dough to take home and bake along with your own sourdough culture. Ingredients and recipes for sourdough bread provided.
What you will learn
- how to keep and maintain a sourdough culture
- how to mix, knead and bake sourdough loaves and rolls
What you get
- recipes plus tips and hints
- samples of sourdough rolls baked in class
- prepared dough in class to take home to proof and bake
What to bring
- apron
- container
About the tutor
Over a long teaching career Michael Slee has taught maths and science at secondary level before moving into primary teaching. Now a Food Technology Assistant, Michael has a passion for all things sourdough bread baking. Beginning with his first sourdough culture 15 years ago, Michael still uses this live culture that he shares in class. Michael is a home baker with lots of knowledge of how to achieve a wonderful sourdough loaf at home.
Course cost
COST: $65.00
Class availability: 2 PLACES REMAINING
Course dates
Saturday 12 June
2.00pm – 5.00pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
$65.00
2 PLACES AVAILABLE
