Anneka Manning – BakeSchool: Sourdough 27th October – 24th November 2020

We will only be accepting a maximum of 40 bakers for each course so that Anneka can answer your baking questions during the live sessions and provide personal feedback via the Facebook page throughout the course.

How will the course work?
This course is made up of 3 key components:

• Wednesday 28th October at 7.30-9pm (AEDT): How to make your own sourdough starter
• Friday 6th November at 8-9pm (AEDT): How to make a levain
• Saturday 7th November at 9-10.30am (AEDT): Making, stretching, folding, proving and shaping your dough
• Saturday 7th November at 4-5pm (AEDT): Baking your bread

If you are interested in enrolling in a future course, please click here to express your interest.

• Would you like to master the technique of making your own sourdough from scratch?
• Do you have more time on your hands at the moment and keen to learn a new skill?
• Would you love to join Anneka live (virtually) in her own kitchen and receive direct feedback and advice from her?
• Are you interested in meeting other like-minded people and sharing your love of baking?

• Four virtual live baking demonstrations (which will be recorded) where you will learn and bake along with Anneka Manning through the complete process of making your own sourdough
• Access to a closed Facebook group where you will be able to ask Anneka any questions that come up during the course, as well as personal and timely baking advice, guidance and inspiration
• A 30-minute live Q&A video session with Anneka to be held on the closed Facebook group during your last week of the course
• A chance to learn about making your own sourdough surrounded (virtually) by like-minded people
• Invaluable printable information sheets and recipes
• A thorough understanding of the sourdough process and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
• Baking confidence, knowledge and skill to use regularly at home

• What a sourdough starter is
• How to make your own sourdough starter
• How to feed, maintain, store and get the most from your sourdough starter
• What a levain or pre-frement is
• Key ingredients and equipment needed to make great sourdough bread
• What is the most ideal way to knead and prove your sourdough
• Using proving baskets and how to shape your sourdough without them
• The secret to a crunchy crust and chewy texture (like the artisan ones you buy!)

If you are wanting to learn about making sourdough in a relaxed, informative learning space this is the course for you. Now I feel much more confident baking sourdough. I loved it!
– Lisa Westcott, Cairns