Sourdough bread

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
  • taste 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: $59.00

Class availability: 8 PLACES REMAINING

Course dates

Sunday 28 July
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.

8 PLACES AVAILABLE

Enrolment details – Student 1

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Course gallery

The photos below are an indication of what to expect from the class.

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