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Redbeard Historic Bakery Bread Baking Workshop

March 26 @ 10:00 am - 4:30 pm

|Recurring Event (See all)
Weekly on the same day until December 17, 2017
| $300.00
redbeard

About This Class

Class Schedule

  • Most Sundays from 10am to 4.30pm

What You Will Learn

  • The cultural history of real traditional wildferment “sourdough” breads – why they taste so good and are so good for you
  • To knead, shape, proof and bake classic “sourdough” loaves
  • To make and maintain your own wildferment “sourdough” starter culture (leaven)

What You Get

  • Luscious locally-sourced lunch, bottomless tea/coffee and snacks from our café
  • The loaves you shaped and baked, your new leaven, a bag of organic rye flour to feed it, and comprehensive printed notes including bread recipes plus valuable baking tips
  • 10% discount off any baking equipment, flour, etc, purchased on the day
  • On-going support for your bread-baking journey

Description

Each comprehensive full-day hands-on workshop covers:

  • making your own sourdough leaven to harness the power of complex wild culture fermentation
  • kneading, shaping and prooving loaves in tins, cloth and baskets
  • a short history of baking and ovens, and how to get the most out of your oven
  • using different types of flour and milling your own
  • how to recognise well made bread
  • cooling and storing bread

Who leads the workshops?

John Reid, founder of RedBeard, with almost three decades of sourdough baking experience leads the workshops.

Venue

RedBeard Bakery
Bakery Lane
Trentham, Vic Australia
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Website:
www.redbeardbakery.com.au