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Redbeard Historic Bakery Bread Baking Workshop
RedBeard Bakery sourdough baking workshop
Each comprehensive full-day hands-on workshop covers:
- making your own sourdough leaven to harness the power of complex wild culture fermentation
- kneading, shaping and prooving loaves in tins, cloth and baskets
- a short history of baking and ovens, and how to get the most out of your oven
- using different types of flour and milling your own
- how to recognise well made bread
- cooling and storing bread
Who leads the workshops?
John Reid, founder of RedBeard, with almost three decades of sourdough baking experience leads the workshops.
- The cultural history of real traditional wildferment "sourdough" breads - why they taste so good and are so good for you
- To knead, shape, proof and bake classic "sourdough" loaves
- To make and maintain your own wildferment "sourdough" starter culture (leaven)
- Luscious locally-sourced lunch, bottomless tea/coffee and snacks from our café
- The loaves you shaped and baked, your new leaven, a bag of organic rye flour to feed it, and comprehensive printed notes including bread recipes plus valuable baking tips
- 10% discount off any baking equipment, flour, etc, purchased on the day
- On-going support for your bread-baking journey
- Your enthusiasm and an apron (or consider pre-purchasing a special RedBeard apron for the class to take home)
Comfortable summer wear - the bakery is always warm from the glow of our enormous 19th century wood-fired scotch oven. Closed toe, flat shoes.
Anyone interested in baking - over the age of 16!
Bookings may be refunded or moved to another available date up to two weeks before the date booked. Under two weeks no changes can be made.
Anyone partaking in any classes or coming to any events at RedBeard Historic Bakery or organised by RedBeard Historic Bakery must agree to these terms and conditions.
1.) LIABILITY WAIVER
I agree to take on full responsibility for any damages, injuries and for physical and/or personal property, which I might incur whilst participating in classes and/or events organised by RedBeard Historic Bakery.
2.) PHOTO & VIDEO
I agree to give RedBeard Historic Bakery unrestricted publishing rights for any photographs or videos taken at RedBeard Historic Bakery classes and events or on RedBeard Historic Bakery's premises. (For use of RedBeard Historic Bakery marketing materials).
3.) REFUNDS / RE-SCHEDULING
Bookings may be refunded or transferred to another available date up to two weeks prior to the workshop date
Cancellations less than two weeks prior to the workshop date will only be eligible for a 50% refund of the total fee paid. No transfers are possible within this time frame.
If extra merchandise was purchased at the time of the original booking being cancelled, a full refund of the purchase price for the merchandise will be issued.
If an attendee does not attend a workshop they are enrolled in, they must advise our office through email (admin@trenthamnc.org.au) in writing beforehand, or no refund will apply.
4.) CANCELLATIONS
In the event that a class is cancelled, students will be notified via text message or email and entitled to a full refund or credit.
Bookings may be refunded or transferred to another available date up to two weeks prior to the workshop date
Cancellations less than two weeks prior to the workshop date will only be eligible for a 50% refund of the total fee paid. No transfers are possible within this time frame.
If extra merchandise was purchased at the time of the original booking being cancelled, a full refund of the purchase price for the merchandise will be issued.
If an attendee does not attend a workshop they are enrolled in, they must advise our office through email (admin@trenthamnc.org.au) in writing beforehand, or no refund will apply.
17 March 2020 • Redbeard Historic Bakery Bread Baking Workshop
The workshop was challenging and a privilege in which to participate. The presenter was very generous in sharing his experience and knowledge and I left confident to be able to start using and sharing the process of starting up and maintaining my own “mother” or sour dough starter and baking healthy tasty bread with high quality ingredients using age-old baking processes. I learned a lot about the history behind bread making. An exceptional experience!
16 March 2020 • Redbeard Historic Bakery Bread Baking Workshop
Absolutely Brilliant! We came home with so many sourdough loaves, our own starter and a whole bag of wholemeal flour! We were looked after very very well, had an amazing lunch, coffees and Al was an amazing super informative teacher! would definitely recommend this course to anyone who has an Interest in Sourdough or bread making in general. A+++
05 March 2020 • Redbeard Historic Bakery Bread Baking Workshop
I thought I was getting there with my own starter already begun and a few failed test loaves. With what I learned I think I can now see why I haven't succeeded so far and the knowledge I gained from the course will take me forward to success. I learned crucial skills I think will lead to good loaves once I consume the 8/9 loaves I took home !! Laurie