Sourdough Master Class @ Bourke Street Bakery
WHEN 13/04/24 9:30 a.m. - 13/04/24 12:30 p.m.
WHERE Bourke Street Bakery Banksmeadow, 18 Anderson St, Banksmeadow NSW 2019, Australia View on Map
Learn to bake your own sourdough bread from Bourke Street bakery’s head baker. In each two hour class we will take you through the whole process, turning handfuls of flour into your own warm, crusty loaves.
You will work with our 23 year old starter and artisan shaping methods. We will take you step by step through the creative process and educate you in the skills and techniques needed to replicate the baking process at home for the enjoyment of friends and family.
This sourdough master class is suited for keen beginners as well as those with some baking experience.
Workshop outline:
- Introduction to sourdough
- Hands-on skills (Mixing your dough, moulding and shaping techniques etc.)
- How to take care of your bread starter
- Leaven the bread
- Baking tips and tricks
- Taste testing and review of skills taught
Baking Class Terms & Conditions:
- Minimum age is 16 when accompanied by an adult, otherwise classes are 18+
- Full payment for bookings is required in advance of attending a baking class
- Gift vouchers are also regarded as payment. To book a class with a pre-paid gift certificate you can book online using your voucher number for payment.
- No rescheduling / transferring is permitted within (7) days of the scheduled class
- Bookings are non–refundable.
If you are unable to attend the class within this period you can elect to send someone else in your place by notifying our customer service team by phone 02 9666 5777 or by email info@bourkestreetbakery.com.au
- Bourke Street Bakery reserves the right to cancel or reschedule a class for reasons concerning Bourke Street Bakery. If a class has been cancelled due to low attendance, sickness or any other matter regarding Bourke Street Bakery, all students will be notified within 24 hours of the class commencement time with the option to reschedule to another date, or full refunds will be provided.
- A minimum of 6 participants is required to run a scheduled class. In the event that minimum numbers are not reached, Bourke Street Bakery reserves the right to either reschedule your booking or request to transfer your booking into another scheduled class. In the event that the class is cancelled the participants will be notified as soon as possible and no later than 24 hours before the scheduled class date.
Attending a Class;
To ensure that our class runs smoothly we ask that you arrive no later than 10 minutes before your scheduled class and make yourself know to bakery staff to register your attendance.
Parking: There is ample parking available at our Banksmeadow bakery location and in the street in front of the premises.
Please be aware some classes may run 20-30 minutes in overtime.
*Disclaimer
Due to the on-going Covid_19 situation, we may require all participants to check in on arrival via the Service NSW QR Code and complete and pass a temperature check (37 degrees Celsius or below). Proof of vaccination and a negative result from rapid antigen test taken before entering class may also be required.
If you are feeling un-well, please call to reschedule
By taking part in this class, you declare that you:
- Do not have any Coronavirus symptoms including but not limited to (fever, runny nose, cough)
- Have not recently been in contact with someone diagnosed with Coronavirus to your knowledge
- Have not arrived from outside of Australia within the last 14 days
What you will learn
- The art of sourdough bread making from starter to baking your own hand shaped loaves
- Home baking techniques suited for domestic ovens
What you will get
- Your own handmade sourdough loaf, baked and ready to eat
- Your own hand shaped doughs ready to bake at home
- Bourke Street Bakery’s 12 year old sourdough starter
What to bring
- A willingness to get your hands dirty
- An insulated bag or an esky - for you to take home some shaped, unbaked loaves.
What to wear
Comfortable clothing that will survive a coating of flour, and please wear flat, non-slip shoes with closed toes. Please do not wear jewellery on your wrists or fingers.
