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

Sourdough Masterclass

BoatShed Cheese

No booking fee
Cancel up to 48 hours beforehand

Regular price $220.00

It was THE hot trend during 'iso'... Now its your turn to learn how to make fantastic sourdough bread with your own starter.

Where: Mount Martha, Victoria, Mornington Peninsula

#onehourout


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

We'll start the day talking about sourdough bread and how it differs from instant (yeast raised) bread, then you'll learn how to care for your starter, make a leavin, make and shape and then finally bake the most wonderful bread you've ever tasted.

Then we will move on to focaccia, croissants, crumpets and other sourdough and talk about how to fit this 'age-old' baking method into a modern life.

A delicious lunch with a variety of breads will be served before you take home your baby starter... ready to start your own sourdough journey.

The fruits of your labour

You'll enjoy a delicious lunch, accompanied by a selection of breads that we've baked together.

At the end of the class, you will be given your own baby sourdough starter so that you can continue this new journey at home.

The kit required

An Appetite!
BoatShed Cheese was created by Tamara, of Tamara's Kitchen – a well known cooking school in Hawthorn, Melbourne, and author of several cookbooks.

Tamara's first food love was bread-making and since 1989, Tamara has taught thousands of her students how to make delicious bread as well as cakes, risotto and so much more. Her love of food has taken her to France where she has taught and escorted gourmet 'foodies' to Provence to learn more about the food and lifestyle of this popular destination.

Upon moving to the Mornington Peninsula, Tamara discovered the wonderful array of locally produced foods including farm-fresh goat milk – the essence of most Provencal cheese.

With local produce and a desire to re-create her favourite French style cheese, Tamara began an exciting and enlightening journey into the world of cheese making.

Tamara is well known for creating easy, approachable recipes to share with her students and it’s kept them coming back time and time again.