Our very hands on classes show you how to incorporate sourdough baking into your life – not an easy feat! We will work with you on the journey from starter development through to a finished baked loaf. Incorporated into this will be the basic science of sourdough fermentation, nutrition, storage, baking and suggested texts for further reading.
At the end of the class you will have made your own starter, sourdough crumpets, pizza and two types of bread.
Date: Selected Fridays + Saturdays (Refer to below schedule)
Time: Friday 7pm – 9pm I Saturday 7am – approx 3.30pm
Venue: The Little Cooking School, 6 Henry Lawson Drive Mudgee
Cost: $360.00pp + $1.00 booking fee
10 hours of small group one-on-one tuition by a commercial artisan sourdough baker.
All meals + drinks provided from Friday evening dinner, Saturday breakfast/morning tea/lunch – showcasing at the same time our local produce, wines and beverages.
Notes to take home. Aprons and all equipment will be provided on site.
Following the class there is an opportunity to purchase equipment and flour for use at home.
Please note: Accommodation is not included in this experience
Tickets available online or in person at Mudgee Visitor Information Centre, 84 Market Street Mudgee
About Mudgee Sourdough
Who is MUDGEE SOURDOUGH by olive.a.twist?
Rebecca Sutton is the owner of olive.a.twist (www.oliveatwist.com.au) and shook hands on the purchase of Mudgee Sourdough in August 2018. After two months of one-on-one training for herself and the team, she was ready to take over and ride the pony alone (so to speak). Since then, the business has increased to between 400 and 600 loaves per week – all traditional true sourdough and each one made by hand. Mudgee Sourdough supplies many local cafes and retailers in the Mudgee Region (including Gulgong) and extends supply to Wellington and Dubbo. Weekly pop-up markets are held on the Friday of each week and also once a month at the Mudgee Farmers Market.
olive.a.twist is also a catering business (and parent business of Hello Lovelies Cordial) that prides itself in using the best of local and seasonal produce and supporting responsible producers/farmers. Rebecca has been a Professional Cook since 2005, has a Bachelor of Rural Science degree and trained as a Sommelier with five vintages of experience with a local winery. Hence she brings to the classes a lot of knowledge in the realm of science, fermentation and kitchen technique. Added to this is the sage advice that you will never really ever become a master of sourdough baking but instead you will wisen to the alchemy that it is and learn the tricks to attempt to control something that is oft beyond our understanding. The reward is BOTH the journey and the destination…