Sourdough Workshop
Hosted at Miller + Baker by Rupert McDonald
Photo by Cedric Tang. Millers Sourdough loaf from Miller + Baker.
Come bake bread with us.
If you want to learn how to make bread the old fashioned way – with flour, salt, water and a magical process called fermentation – join us for a hands-on sourdough workshop at Miller + Baker in Perth.
You’ll be in the safe hands of Rupert McDonald from Young Levain.
Nothing goes better with fresh bread than good company around the table, so we’ll also cook and eat a delicious meal together during the workshop.
We want to keep it intimate, so there’s only 10 tickets available. If we get heaps of interest, we might put on a second workshop, so if you can’t make this date, still let us know you’re keen!
Here’s what you need to know:
Date // Saturday 4th September
Time // 3:30pm – 9:30pm
Location // Miller + Baker – 236b Lake St, Perth
Cost // $200
Inclusions // Yummy dinner, two loaves of sourdough to take with you plus a sourdough starter kit so you can start baking bread at home.
Please note: parts of the workshop will be filmed for a documentary project we are working on. See below for context and feel free to reach out with any questions.
To reserve a spot, please email Cedric at cedric.tang@hotmail.com.
Photo by Cedric Tang. Sourdough loaf from Miller + Baker.
Meet Rupert.
Rupert will be our teacher at the sourdough workshop. He’s a self taught baker who knows how obsessive and deeply satisfying baking bread can be. Previously the head baker at Wines of While, he now makes mean sourdough pizza under the name Young Levain.
Photo by Emma Pegrum.
A bit of context.
This workshop is actually part of a larger film project we are working on about making and breaking bread in Perth.
A couple of years ago, we wanted to make bread for ourselves at home. We had a vague idea that we’d need flour and something to make it rise. Beyond that, we were bread-making virgins.
We dove head first into research about bread, uncovering that the traditional method of making a loaf of bread only needed three things: flour, water and salt. We learnt about the magic of fermentation and wild yeast, the art of scoring and the effect of humidity and temperature.
In fact, the more we learnt about bread, the wider the bread-universe became. We wanted to start sharing stories about bread making in Perth.
We’re currently in the process of filming a documentary called “Leaven: Stories of making and breaking bread.” We will be filming parts of the workshop for the documentary and would love to hear your stories about bread too.
Photos by Cedric Tang. Sourdough loaf from Miller + Baker.
FAQs
What’s included in the ticket price?
In depth guidance on sourdough techniques from Rupert.
Hands on stretching, shaping, scoring and baking experience.
Sourdough kit with: recipe, sourdough starter, banneton, bench knife and stainless steel bowl.
Two sourdough loaves fresh from the oven to take home with you.
Freshly cooked dinner and good company!
What will dinner be?
Dinner will be a vegetarian Ribollita – a hearty Tuscan stew made with chunky veggies, beans and a flavourful broth which we’ll mop up with our fresh sourdough!
Please let us know any dietary requirements in advance so we can plan the dinner accordingly.
Do I need to bring anything?
Just yourself. We’ll supply you with all the baking gear and ingredients that you need. Plus, we’ll send you home with a sourdough starter kit so that you can start making bread at home yourself.
Why is the workshop 6 hours long?
The traditional way of making bread with wild yeast fermentation takes a long time. In fact, most sourdough bakers have a 24h+ process from mixing ingredients to bake. We can’t really ask you to come for a sleepover, so we’ve streamlined the workshop to make it more accessible. 6 hours will give us heaps of time to go through all the essential techniques, get our hands dirty, bake some bread and share a meal together.
Will I be filmed at the workshop?
Parts of the workshop will be filmed to use in a documentary project about making bread in Perth. By attending you’re agreeing to have be filmed.
If you’re keen, we’d also love to record you tasting the bread you made!
If you’d rather not be filmed, please let us know on the night. Any questions, just flick us a message.
Email us to get tickets!
Flick Cedric an email or a text to reserve a spot at the workshop.
cedric.tang@hotmail.com
0450 483 877
This workshop is sponsored by:
