Sourdough is the ancient craft of rising bread using natural fermentation. Our classes are hands on, guiding guests through every stage of the sourdough baking process. A Class Calendar is available on our website.
Introduction to Sourdough
We get straight into mixing bread dough using a sourdough starter, then develop and shape the dough into bannetons and tins for baking. Techniques used throughout the course will improve our control of mixing, shaping, baking, time & temperature.
The Alan Scott wood-fired oven is central to the baking process, providing stored heat and a descending temperature preferred for baking. Guests can load and unload the oven using a wooden peel. Oven theory and how to replicate the baking process at home is also reviewed.
Cost: $290.00 per person including GST
Duration: 9.00am to 5.00pm
Includes: Baker's Cap, Mill Tour, Lunch, Sourdough Starter
Limit of 8 positions per class
Advanced Sourdough Consultancy
Do you operate a bakery that wants to introduce high quality sourdough bread? Or are you about to open a new bakery?
The best way to learn is while you bake. Spend a full baking shift at Companion Bakery working with Graham & his team. We will make several varieties of sourdough bread & cover all the fermentation techniques you need to know to run a successful sourdough bakery.
Techniques covered include:
- Firing & baking in a woodfired oven
- How to bake great sourdough in gas or electric oven
- Hot & cool starter fermentation techniques
- Flour characteristics & selection
- Dough development
- Bulk & intermediate proofing styles
- Balling & shaping
- Using bannetons & other forms including tins
- Warm & cool proofing (retardation)
- Sourdough workflow: adapting sourdough process to suit your lifestyle/bakery schedule
- Recipe creation
We will also make the time to visit Callington Mill and take a closer look at the production of organic stoneground flour.
Cost: $2000.00 plus GST (1 booking covers up to 2 people)
Duration: 1 baking shift - firing the oven, working the dough, baking bread
Date: By negotiation
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