Penny Olive Sourdough presents a full day, hands-on sourdough baking workshop.
Where: The Patch, Yarra Valley & Dandenong Ranges
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.
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 consider bringing your own water bottle, hat, jacket, comfortable shoes etc as you may spend some of your breaks outside eating, drinking and/or wandering the garden!
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.
Photo credits: Mark Fergus Photography 2020
Penny Olive undertook a traditional sourdough baking apprenticeship in a permaculture village in Queensland, gaining experience in hand-mixing dough, shaping loaves and baking in a wood-fired oven. Returning to Victoria, Penny learned to stone-mill grain, split fire wood and apply her baking skills in the King Valley with the Moritz family. Penny then baked at the iconic Wye River General Store alongside Pip Hayes. Soon after, Penny started and ran her own bakery in Mt Evelyn before settling in The Patch in the Dandenong Ranges. Here, Penny and her partner, fellow sourdough baker and winemaker Andrew Hanson (Hano) converted an old shed on their property into a cosy, beautifully appointed bakery and teaching space. They warmly invite you to share in their philosophy and practical approach to making delicious organic sourdough.