BLENHEIM | Art of Sourdough – Register Interest for 2026

$95.00

Register your interest below to be the first to hear about classes in Blenheim in 2026.

Out of stock

Register Interest We will email when the product/workshop is available. Please leave your valid email address below.

Description

Blenheim 2025 workshops are fully booked. Register your interest below to join the waitlist and be the first to hear about classes in 2026.


I’m teaching two separate workshops in Blenheim – come to one, or make a day of it and attend both.

  • Morning: Art of Sourdough – 10.00 – 12.15 pm – scroll down for full workshop details
  • A deep dive into making a free-form sourdough loaf (boule or batard), including tips for flavour additions and flour variations.
  • Afternoon: Sourdough & Ferments – 2.00 – 4.15 pm
  • This session covers my everyday sourdough bread – perfect for toast and sandwiches – along with my essential ferments: sauerkraut and yoghurt.

Art of Sourdough – Workshop Details

Using just flour, water, and salt – combined with good technique and timing – you can make deeply flavourful, nourishing bread at home.

For years, I’ve baked sourdough for my family and refined my method to suit a modern lifestyle. This traditional process not only develops flavour but also improves digestibility and nutrient availability through slow fermentation.

In this demonstration-style class, you’ll learn:

  • How to prepare and maintain a healthy sourdough starter – the key to successful baking
  • How to make my Overnight Rustic Sourdough – a hand-shaped, free-form boule
  • Tips for flour blends, plus add-ins like seeds, dried fruit, spices, and roasted veg
  • Practical timelines to fit sourdough baking around your schedule – including workdays and weekends
  • A discussion on choosing quality flours and sourcing NZ-grown grains for bread making
  • You’ll also enjoy food samples and receive a recipe folder to take home

Date: Sunday 24th August 2025

Time: 10.00 to 12.15 pm

Location: Arbour Restaurant – 36 Godfrey Road, Blenheim

Bring: A pen for notes + a small jar or container to take home some sourdough starter

*This is a demonstration-style workshop with plenty of ingredient interaction and tastings. Note: This class does not cover gluten-free bread.


The Fine Print:

Your online booking and payment confirm your place in the workshop—no need to print the booking email. A reminder email with directions will be sent the week before (please check your spam/junk folder if it doesn’t arrive).

Please check the date carefully. While refunds aren’t available due to time constraints, you’re welcome to send a friend or family member in your place. Read full  Workshop Terms & Conditions here.

Additional information

Select Date

Saturday 17th May 2025 – 10.00am – 12.15pm, Sunday 18th May 2025 – 11.00am – 1.15pm

Close
Nicola Galloway © Copyright 2025. All rights reserved.
Register Interest We will email when the product/workshop is available. Please leave your valid email address below.