Redbeard Historic Bakery Bread Baking Workshop
(+2 more dates)
Description
Each comprehensive full-day hands-on workshop covers:
- making your own sourdough leaven to harness the power of complex wild culture fermentation
- kneading, shaping and proving loaves in tins, cloth and baskets
- a short history of baking and ovens, and how to get the most out of your oven
- using different types of flour and milling your own
- how to recognise well made bread
- cooling and storing bread
Who leads the workshops?
Lise Ramsden, Redbeard Head Baker, OR Alan Reid, co-founder of RedBeard, with almost two decades of sourdough baking experience lead the workshops.
What you will learn
- The cultural history of real traditional wildferment "sourdough" breads - why they taste so good and are so good for you
- To knead, shape, proof and bake classic "sourdough" loaves
- To make and maintain your own wildferment "sourdough" starter culture (leaven)
What you will get
- Luscious locally-sourced lunch, bottomless tea/coffee and snacks from our café
- The loaves you shaped and baked, your new leaven, a bag of organic rye flour to feed it, and comprehensive printed notes including bread recipes plus valuable baking tips
- 10% discount off any baking equipment, flour, etc, purchased on the day
- On-going support for your bread-baking journey
What to bring
- Your enthusiasm and an apron (or consider pre-purchasing a special RedBeard apron for the class to take home)
What to wear
Comfortable summer wear - the bakery is always warm from the glow of our enormous 19th century wood-fired scotch oven. Closed toe, flat shoes.
Appropriate for
Anyone interested in baking - over the age of 16!
Cancellation / Re-Scheduling Policy
Bookings may be refunded or moved to another available date up to two weeks before the date booked. Under two weeks no changes can be made.
We bake handmade, authentic sourdough in a 19th century woodfired scotch oven in Trentham, central Victoria. Cafe, tours and classes.
Our authentic sourdoughs are leavened with a natural, wild culture of yeasts and healthy bacteria. We don’t use bakers’ yeast, preservatives or any other additives.
Our loaves are made with organic flour, shaped by hand and baked in a woodfired oven, built in 1891 - one of only a handful of Scotch ovens still operating in Australia.
‘The best bakery in the world. It’s been a privilege to be inside. This is all about heart, passion and a love for making great bread.’ George Calombaris, MasterChef, 2013
‘I had RedBeard sourdough for breakfast and it was absolutely delicious. RedBeard is doing a wonderful job to promote the resurgence of authentic sourdough and artisan woodfired baking.’ Maggie Beer, legendary cook and restaurateur, 2010
‘It’s relaxed and charming, the location is gorgeous and their bread is fantastic.’ The Age, 2011
Cancellations & Refunds
If the organiser cancels the class:
You are entitled to a full refund.
If you can't attend the class:
You’re welcome to send someone in your place.
OR
- A refund can be requested 14 days before class starts. Free of charge.
- A transfer can be requested 14 days before the class starts. Free of charge.
- A credit note can be requested 14 days before the class starts. Free of charge.
No changes will be allowed after these times.
We recommend the refund upgrade option upon checkout in case you’re not able to attend the class. Learn more about refund upgrade option.
Terms & Conditions
Bookings may be refunded or transferred to another available date up to two weeks prior to the workshop date
Cancellations less than two weeks prior to the workshop date will not be eligible for a refund. No transfers are possible within this time frame.
If extra merchandise was purchased at the time of the original booking being cancelled, a full refund of the purchase price for the merchandise will be issued.