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Naturally leavened bread baking

September 15, 2019 @ 9:00 am - 5:00 pm



Learn to make your own delicious sourdough bread loaf to take home.

We will also make flat bread to have for a shared lunch.

Bring a vegetarian filling to share (zero disposable packaging)

Enjoy sample bread tastings.

“I really love baking bread and I really love teaching’

What To Bring

  • Small jar to take leaven home
  • An apron
  • Two tea towels
  • Lots of questions

What you can anticipate

  • How to make your own leaven at home.
  • Bakers %
  • How to create your own recipes
  • Use our recipe to create a bread you can take home
  • How & when to add special ingredients to your dough
  • The importance of gluten development in free form loaves
  • No knead to minimal knead for tin loaves
  • Methods for slowing down and speeding up fermentation
  • How to make flat bread

I will provide

  • A digital handout with important details about naturally leavened bread
  • A one page handout with the recipe we will use on the day
  • All tools: tins, cutters, spatulas, flour, leaven, scales.


Chestnut Bread with polenta skin.

Chestnut Bread with polenta skin.


Every flour produces a different taste, crumb and texture

Every flour produces a different taste, crumb and texture


Nigella sativa coated sourdough.


Wholemeal/white with rye leaven.


Rosemary, garlic and onion sourdough.


Semi dried tomato, fennel, garlic, sprouted mung bean sourdough.



September 15, 2019
9:00 am - 5:00 pm


ORTO Straw Eco Farm
100 Allisons Road
Blampied, Vic 3461 Australia
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