We acknowledge Aboriginal Traditional Owners of Country throughout Victoria and pays respect to their cultures and Elders past, present and emerging.

Sourdough bread-making

Penny Olive Sourdough

No booking fee

Regular price $165.00

Penny Olive Sourdough presents a hands-on sourdough baking workshop.

Where: The Patch, Yarra Valley & Dandenong Ranges


Please Note:

All Providers of OHO Experiences have implemented extra precautions around distancing and cleaning practices in order to comply with guidelines provided by the Department of Health and Human Services.

The plan

This hands-on workshop will provide the necessary knowledge and skills required to create and maintain a starter culture, a demonstration of hand-mixing and shaping dough, and advice on how to get the best results in your domestic oven. It's the perfect class for those looking to bake bread weekly at home. All courses include morning tea and espresso coffee, a hearty vegetarian lunch and afternoon tea, prepared with organic, biodynamic and home-grown ingredients. Please ensure you provide us with any dietary requirements one week prior to the class.

The fruits of your labour

You will take home a jar of starter and two loaves of your own hand-mixed, shaped and baked bread.

The kit required

Penny and Hano will supply everything you need for the day.

Please Note:
You are purchasing a non-refundable ticket. Please select the date of your class carefully as we are unable to accommodate requests to change the date of your attendance.

If you are unable to attend the class for any reason, your ticket is fully transferrable to another person. Please let us know the name and contact details of your replacement at least 24 hours prior to the workshop if possible.

In the event of your non-attendance, no refund will be given.

Penny Olive undertook a traditional sourdough baking apprenticeship in a permaculture village in Queensland, gaining experience in hand-mixing dough, shaping loaves, and of course, appreciating the benefits of prolonged fermentation and baking in a wood-fired oven. Returning to Victoria, Penny began making sourdough, stone-milling grain and splitting wood for the oven, first in the King Valley with the Moritz family and then down the Great Ocean Road. Here she baked at the iconic Wye River General Store with Pip Hayes before settling in The Patch in the Dandenong Ranges. At her new space Penny is joined by her partner and fellow sourdough baker Andrew Hanson (Hano).