A hands-on afternoon course covering the fundamentals of bread making, including how we make our daily porridge sourdough. You’ll learn key sourdough techniques — from maintaining a starter to shaping and baking — with plenty of time to get stuck in.

You'll leave with your own freshly baked loaf and the skills to recreate it at home. The course concludes with a relaxed 3-course dinner in the Glebe garden room.

Mondays, 3:00 p.m. - 6:00 p.m.