Imagine pulling a golden sourdough loaf from your oven—the crust crackling as it cools and the smell good enough to lure a teenager out of their room.
Sourdough can seem complicated, with endless rules about starters, feeding schedules and timing. In this hands-on class, I’ll strip away the confusion and show you a simple, practical method that works around real life.
We’ll begin with the starter—how to feed it, recognise when it is ready and keep it healthy without treating it like a high-maintenance newborn. From there, we’ll work through the techniques and textures that turn flour, water and salt into a beautiful loaf, as well as some delicious ways to use your starter beyond bread.
You’ll leave with your own dough ready to bake at home, a portion of my established sourdough starter and, most importantly, a method you’ll feel confident using in your own kitchen.
A beautiful sourdough loaf using a practical method designed for home baking
Light and bubbly sourdough crumpets
Crisp, flavour-packed sourdough crackers
Golden sourdough focaccia topped with seasonal ingredients from the garden
When: Saturday 21 November 2026
Time: 10am–2pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided four-hour sourdough class
Hands-on preparation across all four recipes
All ingredients, recipes, cooking equipment and materials
A portion of my established sourdough starter to take home
Your own prepared sourdough to bake at home
Freshly baked morning tea with proper coffee and tea
A generous shared lunch featuring the sourdough foods we make together
Places are limited to keep the class personal and hands-on. Book your place and discover how enjoyable sourdough can be once you understand what to look for and how to make it work around your life.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
Imagine pulling a golden sourdough loaf from your oven—the crust crackling as it cools and the smell good enough to lure a teenager out of their room.
Sourdough can seem complicated, with endless rules about starters, feeding schedules and timing. In this hands-on class, I’ll strip away the confusion and show you a simple, practical method that works around real life.
We’ll begin with the starter—how to feed it, recognise when it is ready and keep it healthy without treating it like a high-maintenance newborn. From there, we’ll work through the techniques and textures that turn flour, water and salt into a beautiful loaf, as well as some delicious ways to use your starter beyond bread.
You’ll leave with your own dough ready to bake at home, a portion of my established sourdough starter and, most importantly, a method you’ll feel confident using in your own kitchen.
A beautiful sourdough loaf using a practical method designed for home baking
Light and bubbly sourdough crumpets
Crisp, flavour-packed sourdough crackers
Golden sourdough focaccia topped with seasonal ingredients from the garden
When: Saturday 21 November 2026
Time: 10am–2pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided four-hour sourdough class
Hands-on preparation across all four recipes
All ingredients, recipes, cooking equipment and materials
A portion of my established sourdough starter to take home
Your own prepared sourdough to bake at home
Freshly baked morning tea with proper coffee and tea
A generous shared lunch featuring the sourdough foods we make together
Places are limited to keep the class personal and hands-on. Book your place and discover how enjoyable sourdough can be once you understand what to look for and how to make it work around your life.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
