Sourdough Baking Class

Learn how to bake sourdough bread from scratch!



2.5 hours Class size 1 to 4 guests    

  $150 - $200 ($200 per guest when you book for 1 guest, $150/guest for 2+ guests) (Afterpay available)
Sydney Activities
•
Food & Drink
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Baking & Desserts
•
Pickling & Fermentation
•
Bread Making Experience Gifts
This hands-on sourdough class is designed to give you a clear, practical understanding of the full baking process from start to finish.
We’ll begin by mixing and preparing the dough, covering ingredient selection, hydration, and how to bring everything together properly. From there, we’ll walk you through how to manage and maintain your starter so you can keep it active and reliable at home.
As the dough develops, we’ll go step-by-step through bulk fermentation—what to look for, how to time it, and how to make adjustments depending on your environment. You’ll learn how to read the dough rather than just follow a clock.
We’ll then move on to shaping and forming your loaves, focusing on building structure and tension so your bread holds its shape and rises well in the oven. We’ll also demonstrate scoring techniques and explain how to load your dough for the best possible result.
You’ll also head home with your own starter culture, so you can put what you’ve learned into practice straight away.
By the end of the class, you’ll have a solid understanding of the entire sourdough process and the confidence to replicate it in your own kitchen.

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Save $100 when you book with a friend

Upcoming dates for Sourdough Baking Class

Times are Sydney time. Dates and prices as of 13 Oct 2026, 3:27am; availability and price are confirmed live when booking on this page.

377 upcoming dates between 14 Oct 2026 and 30 Dec 2027.

  • Wed 14 Oct 2026, 6pm-8:30pm
  • Thu 15 Oct 2026, 6pm-8:30pm
  • Fri 16 Oct 2026, 7pm-9:30pm
  • Mon 19 Oct 2026, 6pm-8:30pm
  • Tue 20 Oct 2026, 6pm-8:30pm
  • Wed 21 Oct 2026, 6pm-8:30pm
  • Thu 22 Oct 2026, 6pm-8:30pm
  • Fri 23 Oct 2026, 7pm-9:30pm
  • Mon 26 Oct 2026, 6pm-8:30pm
  • Tue 27 Oct 2026, 6pm-8:30pm
  • Wed 28 Oct 2026, 6pm-8:30pm
  • Thu 29 Oct 2026, 6pm-8:30pm
  • Fri 30 Oct 2026, 7pm-9:30pm
  • Mon 2 Nov 2026, 6pm-8:30pm
  • Tue 3 Nov 2026, 6pm-8:30pm
  • Wed 4 Nov 2026, 6pm-8:30pm
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  • Fri 6 Nov 2026, 7pm-9:30pm
  • Sat 7 Nov 2026, 4pm-6:30pm
  • Mon 9 Nov 2026, 6pm-8:30pm
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  • Wed 11 Nov 2026, 6pm-8:30pm
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  • Sat 14 Nov 2026, 4pm-6:30pm
  • Mon 16 Nov 2026, 6pm-8:30pm
  • Tue 17 Nov 2026, 6pm-8:30pm
  • Wed 18 Nov 2026, 6pm-8:30pm
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  • Sat 21 Nov 2026, 4pm-6:30pm
  • Mon 23 Nov 2026, 6pm-8:30pm
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  • Fri 27 Nov 2026, 7pm-9:30pm
  • Sat 28 Nov 2026, 4pm-6:30pm
  • Mon 30 Nov 2026, 6pm-8:30pm
  • Tue 1 Dec 2026, 6pm-8:30pm
  • Wed 2 Dec 2026, 6pm-8:30pm
  • Thu 3 Dec 2026, 6pm-8:30pm
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  • Sat 5 Dec 2026, 4pm-6:30pm
  • Mon 7 Dec 2026, 6pm-8:30pm
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  • Wed 9 Dec 2026, 6pm-8:30pm
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  • Fri 11 Dec 2026, 7pm-9:30pm
  • Sat 12 Dec 2026, 4pm-6:30pm
  • Mon 14 Dec 2026, 6pm-8:30pm
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  • Thu 17 Dec 2026, 6pm-8:30pm
  • Fri 18 Dec 2026, 7pm-9:30pm
  • Sat 19 Dec 2026, 4pm-6:30pm
  • Mon 21 Dec 2026, 6pm-8:30pm
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  • Sat 26 Dec 2026, 4pm-6:30pm
  • Mon 28 Dec 2026, 6pm-8:30pm
  • Tue 29 Dec 2026, 6pm-8:30pm
  • Wed 30 Dec 2026, 6pm-8:30pm
  • Thu 31 Dec 2026, 6pm-8:30pm
  • Fri 1 Jan 2027, 7pm-9:30pm
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  • Fri 15 Jan 2027, 7pm-9:30pm
  • Sat 16 Jan 2027, 4pm-6:30pm
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  • Sat 30 Jan 2027, 4pm-6:30pm
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  • Sat 13 Feb 2027, 4pm-6:30pm
  • Mon 15 Feb 2027, 6pm-8:30pm
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  • Fri 19 Feb 2027, 7pm-9:30pm
  • Sat 20 Feb 2027, 4pm-6:30pm
  • Mon 22 Feb 2027, 6pm-8:30pm
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  • Thu 25 Feb 2027, 6pm-8:30pm
  • Fri 26 Feb 2027, 7pm-9:30pm
  • Sat 27 Feb 2027, 4pm-6:30pm
  • Mon 1 Mar 2027, 6pm-8:30pm
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  • Fri 12 Mar 2027, 7pm-9:30pm
  • Sat 13 Mar 2027, 4pm-6:30pm
  • Mon 15 Mar 2027, 6pm-8:30pm
  • Tue 16 Mar 2027, 6pm-8:30pm
  • Wed 17 Mar 2027, 6pm-8:30pm
  • Thu 18 Mar 2027, 6pm-8:30pm
  • Fri 19 Mar 2027, 7pm-9:30pm
  • Sat 20 Mar 2027, 4pm-6:30pm
  • Mon 22 Mar 2027, 6pm-8:30pm
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  • Fri 26 Mar 2027, 7pm-9:30pm
  • Sat 27 Mar 2027, 4pm-6:30pm
  • Mon 29 Mar 2027, 6pm-8:30pm
  • Tue 30 Mar 2027, 6pm-8:30pm
  • Wed 31 Mar 2027, 6pm-8:30pm
  • Thu 1 Apr 2027, 6pm-8:30pm
  • Fri 2 Apr 2027, 7pm-9:30pm
  • Sat 3 Apr 2027, 4pm-6:30pm
  • Mon 5 Apr 2027, 6pm-8:30pm
  • Tue 6 Apr 2027, 6pm-8:30pm
  • Wed 7 Apr 2027, 6pm-8:30pm
  • Thu 8 Apr 2027, 6pm-8:30pm
  • Fri 9 Apr 2027, 7pm-9:30pm
  • Sat 10 Apr 2027, 4pm-6:30pm
  • Mon 12 Apr 2027, 6pm-8:30pm
  • Tue 13 Apr 2027, 6pm-8:30pm
  • Wed 14 Apr 2027, 6pm-8:30pm
  • Thu 15 Apr 2027, 6pm-8:30pm
  • Fri 16 Apr 2027, 7pm-9:30pm
  • Sat 17 Apr 2027, 4pm-6:30pm
  • Mon 19 Apr 2027, 6pm-8:30pm
  • Tue 20 Apr 2027, 6pm-8:30pm
  • Wed 21 Apr 2027, 6pm-8:30pm
  • Thu 22 Apr 2027, 6pm-8:30pm
  • Fri 23 Apr 2027, 7pm-9:30pm
  • Sat 24 Apr 2027, 4pm-6:30pm
  • Mon 26 Apr 2027, 6pm-8:30pm
  • Tue 27 Apr 2027, 6pm-8:30pm
  • Wed 28 Apr 2027, 6pm-8:30pm
  • Thu 29 Apr 2027, 6pm-8:30pm
  • Fri 30 Apr 2027, 7pm-9:30pm
  • Sat 1 May 2027, 4pm-6:30pm
  • Mon 3 May 2027, 6pm-8:30pm
  • Tue 4 May 2027, 6pm-8:30pm
  • Wed 5 May 2027, 6pm-8:30pm
  • Thu 6 May 2027, 6pm-8:30pm
  • Fri 7 May 2027, 7pm-9:30pm
  • Sat 8 May 2027, 4pm-6:30pm
  • Mon 10 May 2027, 6pm-8:30pm
  • Tue 11 May 2027, 6pm-8:30pm
  • Wed 12 May 2027, 6pm-8:30pm
  • Thu 13 May 2027, 6pm-8:30pm
  • Fri 14 May 2027, 7pm-9:30pm
  • Sat 15 May 2027, 4pm-6:30pm
  • Mon 17 May 2027, 6pm-8:30pm
  • Tue 18 May 2027, 6pm-8:30pm
  • Wed 19 May 2027, 6pm-8:30pm
  • Thu 20 May 2027, 6pm-8:30pm
  • Fri 21 May 2027, 7pm-9:30pm
  • Sat 22 May 2027, 4pm-6:30pm
  • Mon 24 May 2027, 6pm-8:30pm
  • Tue 25 May 2027, 6pm-8:30pm
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  • Thu 27 May 2027, 6pm-8:30pm
  • Fri 28 May 2027, 7pm-9:30pm
  • Sat 29 May 2027, 4pm-6:30pm
  • Mon 31 May 2027, 6pm-8:30pm
  • Tue 1 Jun 2027, 6pm-8:30pm
  • Wed 2 Jun 2027, 6pm-8:30pm
  • Thu 3 Jun 2027, 6pm-8:30pm
  • Fri 4 Jun 2027, 7pm-9:30pm
  • Sat 5 Jun 2027, 4pm-6:30pm
  • Mon 7 Jun 2027, 6pm-8:30pm

Plus 177 more dates after these. See and book every date at https://classbento.com.au/sourdough-baking-class-sydney

  • June 2027: 20 more dates
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  • December 2027: 26 more dates
What you'll get
Your own starter culture to take home, and the loaf you baked with us!
Read more details   
Knowledge required
Beginner-friendly.
Location

116 George Street, Redfern NSW

This venue is a short walk from Redfern station (400m).

Sourdough Baking Class location
Verified reviews

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Recent reviews of Sourdough Baking Class

  • 5/5 from Alma Chiti, attended Sep 2026: Liam is an excellent teacher! He is very passionate about his work, and I really appreciated the way he conveys his passion for the world of bread through his teaching. In addition to showing you every step, he gives valuable advice and guides you on all the tools needed to achieve the final product, even with basic equipment you can have at home. Thank you, Liam, for your teachings!
  • 5/5 from Philip Lobsey, attended Sep 2026: My husband and daughter loved the class and have already planned to bake next weekend
  • 5/5 from Dalal Nizam, attended Sep 2026: I very much appreciated Liam's in-depth knowledge regarding sourdough and was sure to ask lots of questions which Liam was happy to answer. The class itself is very hands on and interactive. I really appreciate Liam going through every step with us and giving us all and insight into the work that goes into making bread from local artisan cafes/ bakeries. Definitely made me appreciate them a lot more given the amount of time and effort that goes in. I got to enjoy some treats, take home some dough, a starter and baked bread! I highly recommend this class for anyone interested in sourdough making. Thanks again :)
  • 5/5 from Lin Zhu, attended Sep 2026: Liam led a great class. As someone who's fresh in baking I understood his demonstration and explanation of each step. Tools and ingredients are well prepared. Overall, fantastic activity for enthusiasts and I will recommend it!
  • 5/5 from Crystal Parkes, attended Sep 2026: Great teacher, very informative, easy to follow course
  • 5/5 from Lynne, attended Sep 2026: Liam was a fantastic teacher in the secret art of sourdough making! Plenty of hands on practice for every step of the process, a very patient interesting & knowledgeable baker. Thank you Liam - can’t wait put it all into practice at home
  • 5/5 from Elizabeth Body, attended Sep 2026: Great lesson with Liam. Explained everything thoroughly and in an easy way to follow. Left with 2 big sourdough loaves and 200g of a starter. Highly recommended!
  • 5/5 from Allison Isagon, attended Aug 2026: Such a perfect way to learn the important foundations of sourdough baking, so glad I went to this class! Informative and patient, Liam really goes through all you need to know to bake at home. Thank you! :)
  • 5/5 from Warwick Simpson, attended Aug 2026: I had such a great time at this sourdough class and would highly recommend it! Liam was incredibly informative, patient and generous with his knowledge, and his passion for what he does really comes through. It was fascinating being in a working commercial kitchen and learning not just how to make sourdough, but also understanding the process and why each step matters. The class was relaxed, hands-on and a lot of fun. Best of all, I left feeling genuinely confident that I could go home with my starter and start baking sourdough for myself — which is exactly what I was hoping for. Thanks Liam for such an enjoyable and worthwhile experience!
  • 5/5 from Fulya Gedikoglu, attended Aug 2026: My teacher was very informative Made the processes easier to follow and cleared out all the junk that's online videos He was patient and answered all my silly questions Thank you very much
  • 5/5 from Carolyn Hefferman, attended Jul 2026: I learned so much Liam is a very patient great teacher he explains everything to be confident to make the bread at home. I have 2 beautiful loves to bring home and a starter to make some at home.
  • 5/5 from Isabel Zambrano, attended Jul 2026: Very kind. Learned the measurements in sourdough bread, how to shape your dough and baking process. Enjoyed it very much!!
  • 5/5 from Amy Lowry, attended Jun 2026: I had a really great time learning all about baking sour dough! Liam was a kind and patient teacher who really knew his stuff and it was fascinating spending time in a real working bakery and chatting about the bread industry in general. I can’t wait to try it out at home.
  • 5/5 from Chris Le, attended Jun 2026: very informative and patient in telling us everything we needed to know about Sour Dough. And we got to take home a nice loaf :)
  • 5/5 from Amy Baxa, attended Jun 2026: Really enjoyed the class. I learned so much! Thanks Liam for being such a great teacher, it shows that you love what you do. It’s refreshing to see this and also appreciate your patience and friendly approach.
  • 5/5 from Allison Reynolds, attended May 2026: The class was great! Liam very patiently and politely answered my all of my many, many questions. I'm so excited to use my starter to try baking a loaf at home! Definitely recommended for anyone who wants to learn how to make a sourdough.
Your teacher

Three Musketeers Bakery
Three Musketeers Bakery

5.0 (16)

My journey into baking started early. I’ve been in the kitchen for as long as I can remember, and went straight into the industry after school. From there, I developed my skills working at some of Sydney’s most well-regarded artisan bakeries, including Brickfields Bakery and Bowan Island Bakery. Those environments really shaped the way I approach baking and gave me a strong foundation in traditional methods.
Sourdough is what really drew me in. There’s something about the simplicity of it — just flour, water, salt, and time — and how that turns into something complex and full of character. It’s a process that sits somewhere between science and intuition, and that’s what keeps it interesting.
I enjoy teaching because it allows me to take something that can feel quite technical or overwhelming and make it approachable. There’s nothing better than seeing someone gain confidence and pull their first proper loaf out of the oven.
One thing people don’t always realise is that sourdough is never exactly the same twice. Small changes in temperature, timing, or even the starter itself can affect the outcome. Learning to work with that, rather than against it, is a big part of what makes sourdough so rewarding.
With years of hands-on experience in professional bakeries and running my own business, my approach is very practical. I focus on helping people understand what they’re doing, not just follow steps, so they can go home and bake with confidence.
Sydney Activities
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Food & Drink
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•
Pickling & Fermentation
•
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