AUCKLAND | Art of Sourdough – Two Dates – 17 OR 18 May 2025

Description

I am teaching three separate cooking workshops in Auckland on Saturday 17th & Sunday 18th May 2025. The Saturday and Sunday morning workshops (repeated) are an in-depth dive into making a free-form sourdough loaf (boule or batard shape) plus delicious ingredient additions and variations. The Saturday afternoon class focuses on my everyday sourdough bread for toast and sandwiches, plus my non-negotiable homemade ferments – sauerkraut and yoghurt.

Art of  Sourdough: Saturday 17th May – 10.00 – 12.15 pm OR Sunday 18th May – 11.00 – 1.15 pm – scroll down for workshop details.

Sourdough & Ferments: Saturday 17th May – 2.00 – 4.15 pm – more details and book here.

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Using three simple ingredients – flour, water, and salt – combined with basic technique and timing, the most flavoursome and nutritious bread can be created in your kitchen. For many years I have been preparing sourdough bread for my family and have specifically designed my recipes to fit around a modern lifestyle. This traditional technique of bread making slowly ferments the flour and grains to improve their flavour, while also enhancing starch and gluten digestibility and nutrient bioavailability.

In this demonstration-style workshop you will learn the following:

• How to prepare and maintain a healthy sourdough starter – this is key to baking great bread (Please note, I won’t be demonstrating gluten-free bread at this workshop).
• Overnight Rustic Sourdough Bread – this is a free-form boule that is shaped by hand. I will demonstrate the preparation + shaping of the dough.
• Variations to use different flour combos, add seeds, dried fruit and spices + roasted vegetables.
• Where to source quality flour and NZ-grown grains for bread making.
• + Delicious food samples on the day & recipe folder to take home.

Date: Saturday 17th May – 10.00 – 12.15 pm OR Sunday 18th May – 11.00 – 1.15 pm

Location: Kowhai Intermediate Food Room – Kingsland/Mt Eden, Auckland – address and map will be emailed the week before the workshop (check junk/spam if it doesn’t arrive).

Bring: a pen to take notes + a small jar to take home some sourdough starter.

*This is a demonstration-style workshop with plenty of interaction with the ingredients & food.

The fine print: Your online booking and payment confirm your place in the workshop – you don’t need to print a receipt. A reminder email and directions will be sent the week before the workshop (check junk/spam if it doesn’t arrive). Please check the date carefully. Due to time constraints, unfortunately, I am unable to offer a refund if your plans change, however, I am happy for you to send a friend or family member in your place. Read my Cooking Workshop terms & conditions HERE.