This is the first class in the sourdough series, perfect for beginners. Learn the science behind sourdough, how to make your ‘starter’, and craft instagram-worthy loaves. Once you have these important skills down, you can start to get fancy!
DurationThis is the first class in the sourdough series, perfect for beginners. Learn the science behind sourdough, how to make your ‘starter’, and craft instagram-worthy loaves. Once you have these important skills down, you can start to get fancy!
We’ll make:
Sourdough starter (this is the only class in the series where we’ll make the starter!)
Demi baguette and epi
Mini bread rolls
Roasted potato, fennel and sumac bread rolls
Rye sourdough loaf
White seeded sourdough loaf
White sourdough dough for you to take home and practise your new skills with
You’ll learn:
How to make and maintain your own sourdough starter
The scientifics of bread making from start to finish
Rolling shaping, proving and baking your own bread
The confidence to make your own Artisan bread from scratch at home!
What’s included
Coffee or fresh juice on arrival
Arrival snack
All ingredients
Recipe booklet
‘Tricks of the trade’ information
Your own starter to take home
Your completed baked goods
Sourdough dough to take home to bake in your own oven
Glass of bubbles or wine to toast to your success
Lumiere Culinary Studio shows students, from home cooks to professionals, incredible skills in baking, pastry, butchery, and saucier. Partnered with Miele, all students will cook on the latest domestic range available.
Participants will be allocated their own cooking station, each of which comes fully equipped with Miele ovens and top-tier accessories. Our Brisbane cooking classes will take in a broad array of cooking techniques, ranging from French cooking at home and the art of seafood, to making gluten free cakes and how to whip up the perfect pavlova.
For the bread that you will make during this short class 4 hours, you will be using sourdough and you will learn how to make sourdough and look after it. After this course you will look at bread in a different way, and when you will have tasted it.
Learn about the stages of bread production, different grains and, most importantly, construction. This foundation class encompasses a wide range of basic and not so basic dough mixes plus techniques such as kneading and rolling.
With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular.
we will make the gingerbread and bake it before putting our architectural skills to work and building the house. We will decorate it with frosting and lollies so it is ready for your Christmas table.
Learn to harvest yeast from nature to make a sourdough starter which can then be developed into a myriad of bread and pastry products.
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