When signing up for this workshop you automatically agree to the Terms and Conditions (view here).

It took us at least a couple of years to master the art and we would have loved a workshop like this to make things easier. The internet is filled with helpful and not so helpful and confusing recommendations making it hard to get your head around it.

We are here to help you and answer all your questions in regard to sourdough bread.

For lunch we will have some sourdough bread and herbal spreads available. Please bring a salad to share.

Image above: Yummy focaccia with oregano and fennel seeds

In this workshop you will learn:

- how to manage, maintain and care for your sourdough starter

- how to make a beautiful focaccia to impress your friends and family at pot luck dinners

- how to make seedy sourdough crackers, which are a must on every cheese board

- how to build a dough, do stretch & folds, signs of fermentation, resting times, rise and shaping a dough

- how to make a basic sourdough bread with wheat, spelt and rye flour

- how to make a sweet dough with your rye sourdough starter by making hot cross buns

All of the flour used in this workshop is certified organic.

This workshop uses ancient grains like spelt and also wheat and rye flour. Even though the flour does get fermented it is not recommended if you are gluten intolerant or celiac.

Image below: Cinnamon rolls made with a rye sourdough starter

Tutor: Cornelia Holten
MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is an herbalist and slow food educator with a passion for simple living, DIY, herbs and self-sufficiency. A certificate in Organic Horticulture, the Soil Food Web, an Apprenticeship in Herbal Medicine and living on a farm in Pigeon Bay equip her with a lot of knowledge and experience with growing food and living a healthy life. She is teaching workshops on sustainable food systems, whole foods, fermentation, primal diets, medicinal herbs and organic gardening. A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.

Chris McGill 10/08/2021

Thank you

Thank you for the sour dough workshop, it has allowed me to be far less messy and more confident on how to be apart of this ancient technology.

Carol 03/08/2021

A Fantastic Day

Thank you Cornelia and Kai for a very well run workshop which exceeded my expectations. Such wonderful planning and timing! A lovely group to work with, beautiful salads to share for lunch with the yummy bread. Your children are so well behaved. Thanks to all of you for inviting us into your home.

Gill 02/08/2021

I learnt soooo much

Thank you Cornelia and Kai, A fantastic day and I learnt soooo much. I continue to admire you for what you are doing. Thank you for your generosity in sharing your knowledge and home with us all, plus the time your whole family gave up to facilitate the sharing of new skills.

Louise S 02/08/2021

Sourdough and so much more

I went on this brilliant experience on the 1st August 2021, in the home of the host Cornelia Holten. The whole family shared their time and knowledge, as well as their home and well equipped kitchen, with plenty of seating and work tops for all attending. Cornelia had prepared in advance, sourdough starters, dough, bulk fermentation etc etc, so that one could witness and take part in the various stages, of what is normally a prolonged process. Very friendly group, no pressure to perform, and brilliant salads provided by all to share. Very good days course, that can only be of benefit to anyone taking part. Thank you.

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