Over the years we have become acutely aware that our students and general home bakers struggle with the change of seasons. This workshop series for 2025 will focus on the seasonal aspect of the sourdough process. In the sourdough world there are three ‘seasons’ - the ‘Too Cold’ season, the ‘Too Hot’ season, and the ‘Just Right’ season. The Spring and Autumn workshops show the baker how to run their sourdough process with minimal temperature control. As such, the ‘Just Right’ workshop will teach students how to accurately time their process to suit the weather conditions in Spring and Autumn.

It’s a fun. informal workshop which gets everyone smiling! All our workshops are entirely hands on, from starter to finished sourdough loaf, which we create over the weekend.

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 2025 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