The Sourdough Masterclass

The Sourdough Masterclass
AUD $295.00
  • Duration: 5 Hours
We'll start the day at 10am with morning tea and an introduction in the farmhouse. Then we'll go for a relaxed farm walk to visit the goats, see the gardens, say hi to the cows and chickens and pigs and ducks and bees before we go into the farm commercial kitchen to make ALL THE SOURDOUGH.


In a very small hands-on class (7 people maximum) we'll be learning: all about sourdough starters; how to make reliably awesome sourdough bread; how to make incredibly good crackers from discarded sourdough starter; and how to make delicious sourdough fruit and spice loaf.

The day includes morning tea and lunch, a farm tour, masterclass-type hands-on instruction, recipe booklet, and you'll take home a loaf of fresh-baked sourdough, a loaf of sourdough to bake at home in a banneton to keep, a bag of sourdough crackers, a wedge of fruit & spice sourdough and a jar of my 11 year old sourdough starter. 


Cancellations

Bookings are non refundable, but if you can give us a weeks notice we are super happy to move you to another date. If you need to cancel at the last minute please send someone else in your place. 


About The Farm

Buena Vista Farm is a small sustainable farm on the outskirts of Gerringong, just under 2 hours drive south of Sydney. Buena Vista is a family-owned and -run enterprise, with continual family ownership dating back to the 1850s. The farm is currently run by Fiona and Adam Walmsley, with Fiona’s parents also still living on the farm. It is now primarily a small goat dairy with cheeseroom, a commercial market garden, bee hives, cows, pigs, chickens, ducks, guinea fowl, kitchen garden, herb garden, an established coffee grove, small orchard and cut flower garden. As well as a range of goat cheese and goat milk soap, the farm produces jams, pickles and ferments from their commercial kitchen which are sold weekly at local farmers markets. Farm tour and cooking classes are hosted on the farm on weekends specialising in sourdough bread baking, cheesemaking and fermentation.