Thanks for the great workshop. I found it to be a perfect mix of history, science, practice and fun, and my life is richer for my new-found passion for bread baking!
James, workshop participant 2011
The format of the course was well structured... you managed to fit a plethora of useful information into the day. The refreshments and lunch were outstanding!
Daniel, workshop participant 2011
Sunday workshops last 6 hours and cost $240 per person.
Workshops in 2012:
5, 19 and 26 Feb
4 and 18 March
22 and 29 April
6, 13, 20 and 27 May
3 and 17 June
Bookings are essential. Workshops usually sell out, so payment is required at time of booking. To book, please contact Trentham Neighbourhood Centre:
T. 03 5424 1354
E.
tncadmin@ourneighbourhood.com.au
Midweek group workshops (a fun day out with foodie friends or a great team building experience!) may be arranged by appointment. Duration and price are negotiable.
Email info@redbeardbakery.com.au for more information.
Who runs the workshops?
Brothers John and Al Reid, who co-founded RedBeard Bakery and have more than two decades of sourdough baking experience between them, take turns leading RedBeard’s workshops in traditional baking techniques.
Where are they held?
The workshops are held in our historic baking room at Trentham, Victoria.
What will I learn?
Workshops are hands-on, with participants shaping, baking and tasting sourdough bread. Workshops cover:
- the difference between sourdough and ‘normal’ bread
- a short history of baking and woodfired ovens
- making your own sourdough starter culture (leaven)
- using different types of flour and milling your own
- mixing doughs
- adding grains and fruits
- shaping and proving loaves in tins, cloths and baskets and
- cooling and storing bread.
What else is included?
Participants enjoy lunch, bottomless coffee and snacks from RedBeard café, plus you take home the loaves you bake, your new leaven, a bag of organic flour, and a booklet including our special sourdough bread recipe and baking tips.
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