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Sourdough Made Easy: Online Sourdough Course

Real Bread by George

No booking fee

Regular price $129.00

My name is Georgie. I'm a passionate home baker and my true love is sourdough. I became a bit obsessive about taming the sourdough beast after the birth of my first baby, Magnolia. I've been baking sourdough for my local community for many years and have taught hundreds of people the timeless and joyful craft of sourdough. Over the years I've gone down all the rabbit holes and have come back up the other side with a pared-back process that works, and I'm glad to share it with you in this course. Baking real bread has helped me to nurture my family and connect with my community. I've baked thousands of loaves but I still get excited when they come out of the oven, bold, burnished and beautiful. There's just something special about real bread!

Where: Gippsland

#onehourout


The plan

Designed for the beginner to intermediate baker, this course will equip you with everything you need to know to create beautiful sourdough at home. You’ll learn how to create and maintain a sourdough starter, mix dough, develop gluten, bulk ferment, shape, score and bake your own perfect sourdough loaf. You’ll get access to step-by-step instructional videos, a comprehensive guide and recipe book, and monthly live Q&A sessions with Georgie. You’ll also be invited to become a member of the exclusive Real Bread by George online community so you can continue honing your skills and celebrating your successes.



The fruits of your labour

By the end of this course, you will be able to confidently and competently bake beautiful sourdough in your home kitchen.



The kit required

Essential:
* A large glass jar
* A large mixing bowl
* Kitchen scales, ideally digital with a taring funtion
* A dough scraper
* A teatowel or beeswax wrap
* Two bread proofing bannetons (or two bowls lined with a linen tea towel)
* Wheat flour, rye flour, rice flour
* A bread lame or razor blade
* A water spritzer
* An oven
* A cooling rack

Additional optional equipment described in the course.


There's something incredibly satisfying about good bread. Real bread. Not the supermarket kind that is whipped up at warp speed before being wrapped in fantastic plastic and freighted down freeways. Rather, I'm talking about bread as it used to be. Bread that, in years gone by, adorned tables at every meal and served as the staple that nurtured bodies and brought people together. Slow bread. Healthful and flavourful bread. The staff of life!

A number of years ago I decided I wanted to learn how to make real bread. Bread with a crust that shattered and a sweet open crumb, all the better to collect an immodest application of butter.

It has been a long road (sourdough has a mind of its own) but I feel I have now reached a point where I've got a bread and a skill worth sharing with you. That's how Real Bread by George was born.

I've taught hundreds of students the art of sourdough. I've observed common sticking points and I've developed a teaching system that simply works. I receive pictures of loaves baked by my students on a daily basis, and it brings me ever so much joy!