CANTERBURY | Art of Sourdough (Repeat) | Sunday 24th May

Description

I’m teaching three separate workshops in Canterbury on Saturday 23rd & Sunday 24th May 2026.

• Saturday 23rd May – Morning: Art of Sourdough – 10.00 – 12.15 pm – more details (currently full, join wait list following the link)
• A deep dive into making a free-form sourdough loaf (boule or batard), including tips for flavour additions and flour variations.
• Saturday Afternoon: Sourdough & Ferments – 2.00 – 4.15 pm – more details (currently full, join wait list following the link)
• This session covers my everyday sourdough bread – perfect for toast and sandwiches – along with my essential ferments: sauerkraut and yoghurt.
• Sunday 24th May: Art of Sourdough (repeat) – 11.00 – 1.15pm – scroll down for full workshop details

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 24rd May (repeat) *This workshop is now full, join waitlist above.

Time: 11.00 – 1.15 pm

Location: Rangiora High School, Rangiora, North Canterbury

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 secure your place – no need to print the booking email. A reminder with full details and map to the venue will be sent the week before the workshop (check spam/junk 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.