Sourdough Beyond the Loaf Cooking Course

Add fermented goodness to your everyday cooking — without babysitting loaves



3 x 3 hours Class size 1 to 10 guests

  $399 - $449 (Earlybird price of $399 applies if you book into a public session 30+ days ahead, otherwise $449 per guest when you book for 1 guest, $399/guest for 2+ guests) (Afterpay & PayPal Pay in 4 available)
Melbourne Activities
•
Food & Drink
•
Baking & Desserts
•
Bread Making Experience Gifts
Sourdough is all the rage — but baking a good loaf can feel like a part-time job. Just to get started, you need a Dutch oven, a proofing basket, a lame, and an iron will. Then you need to master fermentation, shape a rather sticky dough, and get the baking just right. And after all that effort, you might still end up with a dense loaf. So most of us end up buying from the bakery to save ourselves all this trouble. But did you know? For the price of one bakery loaf, you can make around 100 fermented flatbreads at home!
'Sourdough Beyond the Loaf' takes a different approach. This hands-on cooking course shows you how to enjoy the benefits of sourdough fermentation without becoming obsessed with baking bread. Instead, you’ll learn practical ways to use your starter in everyday cooking — sweet and savoury recipes that are useful, delicious, and much easier to fit into real life.
Session 1 — Starter & Discard
  • Sourdough starter care
  • Sourdough discard scallion pancakes
  • Sourdough discard blueberry muffins
  • Seeded sourdough discard crackers
  • Bulgarian herbed cucumber and yoghurt dip
Session 2 — Fermentation Basics
  • Bulk and cold fermentation
  • Bulgarian sourdough pancakes (katmi)
  • Sourdough banana bread
  • Sourdough grissini
  • Bulgarian pepper, feta, and yoghurt dip
Session 3 — Sourdough Flatbreads
  • Basic flatbread
  • Sourdough naan
  • Sourdough roti
  • Sourdough macro-optimised flatbread
  • Chickpea masala curry
You’ll get plenty of hands-on practice in class, with a week between each session to try your new skills at home. Bring your questions, successes, and inevitable sourdough mishaps back to the next session, where we’ll troubleshoot together over a shared meal.
This class is led by a food educator with a background in public health nutrition, community cooking, and commercial cookery. With experience running hands-on workshops in Melbourne, her focus is on accessible skills, cultural food traditions, and building confidence in the kitchen.
Whether you’re completely new to sourdough or have already acquired a jar of starter and aren't quite sure what to do with it, you’ll leave with practical skills, recipes, your own starter, and plenty of ideas for using sourdough beyond the loaf.

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Save $100 when you book with a friend
What you'll get
  • 3 x 3 hours = 9 hours hands-on learning
  • Your own sourdough starter to take home
  • A nutritious meal to enjoy and leftovers to take home
  • Doughs to ferment and cook at home
  • Practical tips for fitting sourdough into everyday life
  • Troubleshooting problems discovered in between sessions
Knowledge required
No previous sourdough or bread-making experience is required.
This course is designed for beginners and home cooks who want to learn how to use sourdough in practical, everyday cooking.
What to bring
It would great if you can bring reusable takeaway containers.
Session repeats

This class series runs over 3 consecutive sessions, at the same time every 2 weeks.

Suitable for

This class is great for individuals and couples as well as for a date idea, birthday or hens party.

This experience would also be a fun gift for her, gift for mum, Xmas gift or gift for couples.

Location

28 Farnham St, Flemington VIC

Sourdough Beyond the Loaf Cooking Course location
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Your teacher

Sonya's Nurtured Kitchen
Sonya's Nurtured Kitchen

5.0 (24)
female Women-owned

I’m a Public Health Nutritionist, cooking instructor, and lifelong learner who believes food is more than fuel!
My relationship with food began in Bulgaria, growing up as a fussy eater, disliking most home-cooked food. But everything changed in my early 20s, after going through a health scare. The experience sparked a deep interest in preventative health and led me to study Public Health Nutrition in Denmark. During this time, I taught myself to cook, bake, and ferment.
While writing my Master’s thesis, I moved to Melbourne and fell headfirst into its vibrant food scene. The diversity of ingredients, flavours, and cuisines was transformative. I discovered a passion for teaching while managing the production kitchen at SisterWorks. There, I led healthy cooking classes for women from around the world and saw firsthand how food could be a bridge: building confidence, sharing culture, and creating community. Since then, I’ve run community workshops, worked in commercial kitchens, and continued to explore how food can nourish both people and planet.
My teaching style is grounded in simplicity, sustainability, and joy. I share practical nutrition tips, tricks from professional kitchens, and celebrate seasonal, local produce with minimal waste.
Whether I’m leading a class or chatting over a shared meal, I love that moment when something clicks — when someone realises that healthy, delicious food doesn’t have to be complicated.
Melbourne Activities
•
Food & Drink
•
Baking & Desserts
•
Bread Making Experience Gifts

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