We all know that nothing smells better than home baked bread but have you ever baked your own? In this hands on workshop you will learn about all the techniques which govern sourdough bread baking in a domestic oven. You will make a variety of different breads and gain the skills and confidence to bake your own bread at home. Come bake bread plus enjoy your handmade pizzas for lunch! Everyone gets to take home bread and some leaven to get started with.
CERES members and concession holders are entitled to a $10 discount. Enter "ceresmember" under "Booking Summary" during the checkout process.
Trainer Bio: Ken Hercott grew up on a wheat farm in the Mallee, Victoria. He started baking at home using flour milled on farm, then took his passion to the US to work under Master baker Richard Bourdon, alongside Chad Robertson. Returning to Austalia, he then worked with John Downes ( the legend of Australian sourdough) at Newrybar and then at the Natural Tucker Bakery. There he honed his skills using a wood fired oven. Ken’s passion for sourdough bread led him to Europe, where he baked and taught at Fattoria Barbialla Nuova, in Tuscany. Check out his facebook page
*Please note that the CERES member or concession discount does not apply to "Bring-A-Friend" tickets which are already discounted
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That you can practically make anything from Leven! It wa as great day! Ken was the highlight...his enthusiasm, knowledge and energy made the day in my mind all the better!
I thoroughly enjoyed this class and it was excellent value for money. Ken was a fantastic instructor who was very willing to share his experience and knowledge in making sourdough bread. Notes were also provided and we were able to take home some 'mother' to make our own bread. It was great to hear Ken's story and to meet other people who have like minded interests. Thanks so much for sharing your passion and experience Ken! I am inspired to continue improving my skills in making sourdough bread and sharing it with others.
I learned how to make a starter and make the dough with the starter for multiple things such as bread, pizza and muffins. Can't believe how versatile the dough is! My favourite part of the day was making the pizza and sitting down to eat it as a class and also listening to Kens journey of learning to make bread.