Over the course of the three-hours, we make several loaves of bread. To kick things off we pop our first loaf of bread in to bake while I take you through the order of events of the course. Once the itinerary is covered, participants begin to mix their own loaf of sourdough - whilst I demonstrate - learning all the proper techniques to knead and fold our dough. Whilst our dough rests we sit down for a coffee/tea and sample the now baked first loaf of bread, fresh out of the oven. During this time, I present a PowerPoint presentation on the origins and history of sourdough so that everyone leaves with a deeper breadth of knowledge. This covers all the steps of breadmaking and a breakdown of starter culture. Following this, we knead and fold the bread for the first time and talk about techniques and then bake the remaining loaves demonstrating different baking styles, free standing and in a bread pan. As they bake, I demonstrate how to feed and maintain the living culture that you will take home with you so that you can continue making bread. Everyone also leaves with their own loaf of baked bread as well as an additional loaf to bake at home, accompanied by a recipe book to facilitate future baking success.
With over 30 years experience as a Baker/Pastry Chef at various high class venues like Hotel Sofitel and Crown Casino Melbourne and The Pullman Hotel Cairns followed by Patisseries and top Cafes in Melbourne. I opened my own Bakery/Cafe in Belgrave and supplied the local Dandenong Ranges community with amazing Pastries, Breads and Cakes for 9 years before selling and then obtaining my Cert IV Training and Assessment and becoming a full time Teacher in Bakery and Patisserie at William Angliss Institute. Whilst obtaining my Certificate I started my Sourdough bread baking school from home with Saturday sessions from 12pm-3pm teaching students how to mix, knead and bake Sourdough plus how to maintain the culture. I'm now passionate about passing on a wealth of knowledge from a fantastic career in the industry to novice and experienced bak
Mixers, Ingredients, dough knife, aprons, recipe booklet, bucket with Culture, coffee/tea, sourdough with Olive oil
With views of the Sherbrook National Park Forest in the Dandenong Ranges. The Workshop with be in the main house cottage kitchen with polished timber floors and a large recycled timber table to demonstrate mixing and dough moulding and a large new stainless steel oven to bake in.
最多可有4位年满15周岁的参与者参加。家长也可携带2岁以下的儿童参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
Guests can bring a notepad to take notes if they like but is not mandatory. Also if they are taking dough back home to bake they will need a container around 2 litres in volume to hold the dough. Aprons, recipe books, pens, and all equipment and ingredients are supplied.