Imagine pulling a golden sourdough loaf from your oven—crackling as it cools, the smell so good it actually lures a teenager out of their room. That deep, tangy aroma, that first slice… and knowing you made it completely from scratch.
If you’ve ever fallen down the rabbit hole of sourdough, you’ll know how overwhelming it can feel—rules, timings, feeding schedules, and a whole lot of conflicting advice. Maybe you’ve even tried a few times and ended up frustrated with inconsistent results.
This class is here to change that.
Perfect for beginners and enthusiastic home bakers alike, you’ll learn a simple, approachable way to create and care for your sourdough starter—without it feeling like a full-time job (or a high-maintenance newborn). I’ll show you how to make sourdough work for you, not the other way around.
We’ll start at the very beginning, creating a starter and learning how to keep it healthy, active, and ready whenever you need it. From there, you’ll discover just how versatile sourdough can be—because it’s so much more than bread.
Together, we’ll make:
Light, bubbly Sourdough Crumpets—nothing like the supermarket version
Crisp, flavour-packed Sourdough Crackers, ready for your favourite toppings
A stunning Sourdough Focaccia, golden and fluffy, topped with seasonal ingredients inspired by the garden
And of course, a beautiful Sourdough Loaf, with a method designed to fit into real life
By the end of the class, you’ll head home with your own dough ready to bake, a portion of my starter, and the confidence to begin (or finally enjoy) your sourdough journey.
Come with a friend, bring someone you love, or join us on your own—this is a relaxed, creative day of learning, baking, and sharing something truly special.
Saturday 6th June 10am-2pm (SA Time) - $185 per person.
The Post and Rail
The Post and Rail is a Cooking and Art School, cafe and providore is now located at 58 Riddoch Street Penola Penola is 30mins drive from Mount Gambier and the Cobb & Co building is a heritage listed building in the centre of Penola, across the road from St Mary McKillop school and one door down from Pipers of Penola. Please arrive 10 minutes early to allow for introductions and getting started on the coffees.
Every guest in our kitchen receives a warm welcome, morning tea or proper coffee upon arrival, and their own apron to wear for the duration of the class. All equipment and ingredients are provided, and a copy of the recipes used during the class are emailed to guests so that they can be recreated at home.
Inclusions
We pride ourselves on our professionalism, warmth, spirit of fun and love of cooking, especially the eating of delicious food with friends, old and new, after each class.
Imagine pulling a golden sourdough loaf from your oven—crackling as it cools, the smell so good it actually lures a teenager out of their room. That deep, tangy aroma, that first slice… and knowing you made it completely from scratch.
If you’ve ever fallen down the rabbit hole of sourdough, you’ll know how overwhelming it can feel—rules, timings, feeding schedules, and a whole lot of conflicting advice. Maybe you’ve even tried a few times and ended up frustrated with inconsistent results.
This class is here to change that.
Perfect for beginners and enthusiastic home bakers alike, you’ll learn a simple, approachable way to create and care for your sourdough starter—without it feeling like a full-time job (or a high-maintenance newborn). I’ll show you how to make sourdough work for you, not the other way around.
We’ll start at the very beginning, creating a starter and learning how to keep it healthy, active, and ready whenever you need it. From there, you’ll discover just how versatile sourdough can be—because it’s so much more than bread.
Together, we’ll make:
Light, bubbly Sourdough Crumpets—nothing like the supermarket version
Crisp, flavour-packed Sourdough Crackers, ready for your favourite toppings
A stunning Sourdough Focaccia, golden and fluffy, topped with seasonal ingredients inspired by the garden
And of course, a beautiful Sourdough Loaf, with a method designed to fit into real life
By the end of the class, you’ll head home with your own dough ready to bake, a portion of my starter, and the confidence to begin (or finally enjoy) your sourdough journey.
Come with a friend, bring someone you love, or join us on your own—this is a relaxed, creative day of learning, baking, and sharing something truly special.
Saturday 6th June 10am-2pm (SA Time) - $185 per person.
The Post and Rail
The Post and Rail is a Cooking and Art School, cafe and providore is now located at 58 Riddoch Street Penola Penola is 30mins drive from Mount Gambier and the Cobb & Co building is a heritage listed building in the centre of Penola, across the road from St Mary McKillop school and one door down from Pipers of Penola. Please arrive 10 minutes early to allow for introductions and getting started on the coffees.
Every guest in our kitchen receives a warm welcome, morning tea or proper coffee upon arrival, and their own apron to wear for the duration of the class. All equipment and ingredients are provided, and a copy of the recipes used during the class are emailed to guests so that they can be recreated at home.
Inclusions
We pride ourselves on our professionalism, warmth, spirit of fun and love of cooking, especially the eating of delicious food with friends, old and new, after each class.
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