Sourdough for Beginners Workshop

Learn how to bake sourdough bread from scratch!



3 hours

Class size 1 to 13 (public classes), 5 to 15
  $130 (Afterpay & PayPal Pay in 4 available)

Have you tried sourdough baking at home and fallen flat despite all your efforts? Do you wish to rise to the occasion and bake your sourdough bread for the first time?
Then this workshop is for you.
Sourdough for beginners is a hands-on workshop where The Fermented Mother gives you the tools you need to be successful and demystifies and eases your sourdough journey. We'll teach you in a way that is available for all learning types in a friendly, safe, and inclusive way.
We will cover how to look after your new pet starter, understanding fermentation, ingredients, and so much more while you mix your very own sourdough to bake the next day.
All organic ingredients will be provided.
PLEASE BRING: Apron and scales
What you'll get
You will take home:
  • A 90+ year old sourdough starter.
  • Your very own sourdough to bake the following day.
  • A banneton basket
  • Scoring tool
  • A step-by-step ebook
Read more details   
Knowledge required
Beginner-friendly.
What to bring
Please bring the following:
  • Scales
  • Apron
  • Apron (optional)
Suitable for

This class is great for a team building activity, birthday or hens party.

Location

North Ringwood Community House, Tortice Drive, Ringwood North VIC

Sourdough for Beginners Workshop location
Verified reviews

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Your teacher

Jessica Scott
Jessica Scott

5.0 (8)
Instagram followers 5k followers
female Women-owned

A mother and health and wellness enthusiast, The Fermented Mother is here to demystify Fermentation and inspire you to fall in love with fermentation.
As an educator, I am committed to making the complex world of fermentation accessible and enjoyable for everyone. My teaching philosophy is centered on hands-on learning, where students are encouraged to experiment and explore the endless possibilities of fermented foods. Through interactive classes, workshops, and personalized guidance, I aim to inspire a new generation of fermenters to embrace this sustainable and rewarding practice.

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