Details

Andrew O’Hara is back to lead a group through the art of creating perfect sourdough breads. This year Andrew will delve a little further into different types of flours and grains that can be used in doughs, experimenting with techniques and ingredients such as replacing wheat grain with spelt, rye or wholemeal flours.
The class will also have the opportunity to add grains, nuts and fruit to their loaves, creating delicious variations from a versatile base recipe. Andrew is a generous presenter who is more than happy to share the wisdom gained through years of baking experience.
After a morning of mixing, kneading, shaping and baking you will enjoy your freshly baked bread (perhaps even baked in the wood-fired oven) with a ploughman's platter and a glass of wine.
This class is sure to be popular – get in quick!
Phillippa’s is a long-standing partner of the Stephanie Alexander Kitchen Garden Foundation, supporting Kitchen Garden Schools with ingredients and high-quality baked goods.

Additional Details

Please wear covered shoes suitable for working in the kitchen.

Enter the College via the main reception area, which is located near the end of Cromwell Street, and follow the signs to the kitchen.

Public transport is often a good way to get to Collingwood College, with Collingwood train station only minutes away. However, on Saturdays there is usually parking available in the immediate vicinity of the College. Other parking options are generally the north and south sides of Hoddle Street, in Gipps Street and in the parking zone at the end of Islington Street.

Please note, the Foundation endeavours to proceed with each Public Workshop as planned, however in the instance of very low numbers of registrants or other unfortunate events we reserve the right to cancel a workshop up to 48 hours before scheduled. In all cases we will do our utmost to inform registrants a week in advance of any cancellation, and a 100% refund will be made.