Sourdough and Artisan Breads (FULL DAY COURSE)

Home bakers and bread lovers, we have designed this class especially for you! For one day, immerse yourself in a detailed class of starters, flour introduction, and step-by-step sourdough fermentation. Try your hand at decorative scoring and shaping artisanal breads. Come curious, come hungry, and come excited; sourdough has never been this easy! No prior experience is required, all skill levels are warmly welcomed.

About the Class

In this class, you will learn:

  • How to bake Sourdough from scratch
  • How to bake traditional Baguette and Ciabatta from scratch
  • Shaping and folding techniques
  • Scoring and Sourdough decorative scoring
  • How to grow and maintain your own starter from scratch
  • Different types of flour and their uses

Students get to bring home:

  • 1 Sourdough (500g)
  • 3 Baguettes (25-30cm long)
  • 12 Rosemary Ciabatta (6x6cm)
  • Rye starter in an air-tight glass jar
  • FAQ booklet on Sourdough, Starters, and Flour

Course Details:

  • Time: 9.30am – 6.30pm. (2-hour lunch break included)
  • Duration: 9 hours
  • Type: Full Hands-on
  • Recommended age: 21 Years Old and above
  • Equipment, ingredients, and packaging will all be provided.

*Students will be working INDIVIDUALLY for Sourdough, and in PAIRS for Baguette and Ciabatta


Sourdough and Artisan Breads (FULL DAY COURSE) 22

Claire LimNoviceBaking ClassUpper Thomson
12 Nov 2022 (Sat)
9.30 am - 6.00 pm
Reg. Open