Sourdough Bread Making

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker’s yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. Learn how to feed and care for a sourdough starter, and the basic techniques to produce good quality bread.

Course Outline:

  • Caring and feeding for the sourdough starter
  • Recipe for making bread
  • Techniques for making sourdough bread
  • Cooking and storing instructions

Learning Outcomes:

Learn how to care for a sourdough starter and make a sourdough bread

What to bring:

  • Apron
  • Medium size bowl
  • Small 1 ½ cup capacity plastic container with lid
  • Spatula plastic or non-metal
  • Clean tea towel

About the Tutor:

'Penny has owned 3 Cafes in the Sutherland Shire for over 13 years. Amongst other interest, she is a keen cook and loves to bake for family and friends. Penny enjoys passing on her skills to others in a way that takes out all the complicated processes but still gives a great result. Recently Penny has been interested in Sourdough bread and has produced wonderful results with very simple techniques, in other words, she has done the hard work so anyone can become a Sourdough Bread Baker.'

Other Information:

  • To ensure resources are ready for you at the start of your course, we ask you ideally enrol at least one week before the course commences.
  • All courses need a minimum number of students to run ("we try our hardest to get those") . If your course does not have enough students it will be cancelled prior to the commencement and you will be informed.

This course has no current classes. Please the waiting list.