135
AU$330.00

Redbeard Historic Bakery Bread Baking Workshop

RedBeard Bakery sourdough baking workshop


Next Available: Sun, 20 Jun 10:00AM (AEST)
6 hours 30 minutes
Book Now (https://redbeardhistoricbakery.weteachme.com/l/z62uXqQr)

Description

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. 

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What you will learn
  • 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)
What you will get
  • 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

What to bring
  • Your enthusiasm and an apron (or consider pre-purchasing a special RedBeard apron for the class to take home)
What to wear

Comfortable summer wear - the bakery is always warm from the glow of our enormous 19th century wood-fired scotch oven. Closed toe, flat shoes.

Appropriate for

Anyone interested in baking - over the age of 16!

Cancellation / Re-Scheduling Policy

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.


Refund Policy

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.

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Terms & Conditions

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.

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135 Reviews
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Anna

15 March 2021 • Redbeard Historic Bakery Bread Baking Workshop

I had so much fun, and learned so much about sourdough baking. It was an excellent day. Our teacher, Al, answered all our questions so well, and gave easy to follow instructions and explanations. Also, lunch was delicious, as were the hot cross buns we had for morning tea. A wonderful day all around, and we get to enjoy it for days afterwards with all the bread we took home! Thank you.

Simon

15 March 2021 • Redbeard Historic Bakery Bread Baking Workshop

An amazing day of learning (and appreciation) for the novice carb-enthusiast to those that have been making their own bread at home for years! The whole RB team were engaging and warm and by the end of the day we all felt like part of the crew. From a learning perspective, the answers to all our questions were delivered with both deep insight and expertise, but also in a way that was humble and accessible, without being "dumbed down" . I would recommend the RB experience to anyone that is interested to learn more about bread making and food in general.

Gabriella

15 March 2021 • Redbeard Historic Bakery Bread Baking Workshop

It was an honour to experience an age old bread-making practice by a true artisan baker and work with a traditional scotch oven. A positive, friendly, pleasant day filled with the right balance of science and practice – a highlight was actually making the loaves and putting them in – and taking them out – of the huge scotch oven with the super-long paddle. We came away with amazing loaves of delicious sourdough. Teaching was excellent. I'm a beginner but there were also advanced bakers in the class.

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