Two Day Intensive Sourdough Workshops 2024
Two Day Intensive Sourdough Workshops 2024
You’ve covered all the basics of making sourdough at home, or you are keen to learn the best way from scratch, without all the contradiction and complication the online world can create. While it’s true you can learn anything online now, true artisan sourdough bread is a hands on craft. It makes things so much easier when you can see, touch and taste what you are making.
Our unique two day format is all about slow fermented, sole baked sourdough bread in the authentic style. It’s certainly a more flexible and robust technique than others found online. There is no discard, no bannetons, and no bread tins. The starter itself is low maintenance, and the whole process is designed to be sustainable and enjoyable for the home baker.
The two day weekend workshop is held between 11 am and 4 pm on the Saturday, and 10 am to 4 pm on the Sunday, allowing travelers to get themselves to and from the lovely village of Gloucester on the mid north coast of NSW comfortably. Students travel from all over Australia to attend Warwick’s workshops, so this format allows you to spend some time getting to know the town while you are here.
Numerous accommodation and tourist options exist locally, so the weekend workshop can work for partners and family who might want to do something else while in the area as well.
The subject areas are as follows:
Saturday: Slow Dough Day.
You’ll learn about how to make dough by hand using a number of special techniques designed to achieve superior dough development. You’ll be making dough from scratch using just flour, water, salt and most importantly, time.
Sunday: Make + Bake Day
Sunday’s workshop is all about shaping and baking sourdough bread on the sole of the oven. You’ll learn about pre-shaping, finishing, retardation and baking.
You’ll learn about home ovens and oven techniques. You’ll be using our specially designed barrel wood gasifier oven.
The elements of flour, water, salt, time and fire really come together in these intensive workshops. Places are limited, and dates for 2024 are all here so check them out on the drop down box. We don’t mind if you book and have to change a date later - simply email or phone to alter your booking with a reasonable amount of notice.
For more information, phone Warwick on 0409 480 750
For 2024, our 2 day intensives will feature the use of a traditional dough trough, which is a very useful piece of equipment to really learn what happens to dough as it is developed by hand. Group numbers are limited so that everyone gets plenty of one-on-one practical time. This workshop will suit beginners and advanced students alike, as the content is gathered from three decades of professional and domestic sourdough breadmaking.
New for 2024 is the inclusion of a special modification to the basic process so that you can also make a flatbread or pizza dough, which the group makes to be baked (and eaten) on Sunday’s bake day.
