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Redbeard Historic Bakery Bread Baking Workshop

March 17 @ 10:00 am - 4:00 pm

|Recurring Event (See all)

An event every week that begins at 10:00am on Sunday, repeating until March 31, 2019

$300

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.

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 will 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

Organizer

RedBeard Bakery
Phone:
03 5424 1002
Website:
http://www.redbeardbakery.com.au

Venue

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