Sourdough baking workshops

Red Beard’s baking workshops are led by John & Al Reid who co-founded Red Beard Bakery and have 21 years' sourdough baking experience between them. The workshops are held from 9am to 3pm in our baking room using traditional techniques.

What will I learn? Our workshops are hands-on, with participants mixing, shaping, baking and tasting sourdough bread.  Each 6 hour workshop covers:

• The difference between sourdough and 'normal' bread
• How to make your own sourdough starter culture from scratch
• Using different types of flour
• Mixing dough
• Proving dough
• Shaping dough
• Adding grains and fruits
• Proving in tins versus cloth or baskets
• Cooling and storing bread

What else is included? Participants enjoy lunch, bottomless coffee and snacks from Red Beard café, plus you take home the loaves you bake, your new leaven, a bag of the finest biodynamic flour, our special sourdough bread recipe and baking tips.

Loading the firebox	Making leaven from scratch
Learning the theory of fermentation	Learning to shape sourdough loaves
Cutting the sourdough loaves	Sourdough loaves proving in linen
Loading the Scotch oven	Loading the Scotch oven
Unloading the Scotch oven	The finished product
Tasting the finished product	Workshop participants after the bake
Taking home the sourdough goodies

Book your place in a sourdough baking workshop at Red Beard Bakery through the Trentham Neighbourhood Centre on 03 5424 1354.