I was dying to do this workshop after eating bread that had been baked at home. The workshop is a full day and there is a lot to take in. The notes you are provided with are very detailed and outline recipes for the different bread types. John our instructor explains everything in detail, step by step and there is no question too stupid to ask. At the workshop we made the whole meal loaf. We made this from scratch, so it will be easy when attempting other sourdough loaves. There are other courses around and I probably didn’t need to travel so far. The reason why I chose this one was because it has a 125 year old Scotch oven and also the years of experience that John has. He is well known within the industry. I was honoured to be part of a privileged group who have baked at this historic bakery. I was inspired at the end of the course and couldn’t wait to buy all my baking goods to start baking. Anyone who has eaten homemade bread will never go back to the shop bought ones. I would recommend this course to anyone.
RedBeard Historic Bakery•Aug 2019
thankyou
Carol
Jul 2019
I’d been looking forward to my sourdough baking class and came away thrilled with what I’d learnt and what we had all made. I’ve already been able to share loaves with family and friends as we each brought home a hamper of bread.
It was so much fun and thankyou John for sharing your knowledge, expertise, passion and wonderful historic oven with us.
I can’t wait for my starter to grow and allow me to put those new skills to work.
Thankyou for the delicious lunch you provided. After our initial sourdough fruit bun, which is the lightest bun I’ve ever tasted, I knew we were in for a fabulous day.