Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

12 hours

Schedule

Please refer to date tab for further details

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What You Learn

Importance of sour cultures and fermentation

Function and flavour characteristics of sour culture

Key components to successful flavoured sourdough bread making

What You Get

Certificate of Attendance

Recipe Notes

Hands on training

Materials to Bring

Shopping bag to take home goods baked in class

Pen for note taking

Dress Code

Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.

Date
Location
Places Remaining
Date Saturday, 21 Jul 09:30 AM to Sunday, 22 Jul 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
12
Date Saturday, 20 Oct 09:30 AM to Sunday, 21 Oct 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
12

Start having the time of your loaf.

Become even more cultured in this supplementary sourdough course designed for those that have completed the three day sourdough class. Taking what you have learnt from Sourdough Bread Making, expand your knowledge and experiment with new and different flavour combinations.

Extend your sourdough journey with this two day class that will further induct you into the techniques of making quality, not to mention cheaper and more satisfying, sourdough in your own kitchen.

Embrace original flavour combinations such as jalapeno and cheddar, pumpkin and broccoli and beetroot and caramelised onion. 

Utilise your increased confidence in sour cultures and be inspired to craft your own unique flavoured sourdough bread.

On completion of this class you will receive a certificate of attendance. 

A light lunch is provided for all class participants

Take home all you produce in class

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