Making and Baking

Making & Baking with Tania & Vikki

Nourish yourself with a day of making and baking bread and pastry with two well-seasoned baker chefs. 

Saturday 7th August

10am - 4pm

$124 / $93

First up, participants will learn the elements of leavened [yeast] and unleavened [yeast-free] baking.  You'll start with the chemistry of sourdough, including making your own starter, and be taken through to making a well-proven loaf.

Next up, you'll learn how to make a savoury and a sweet pastry (plus fillings) which will be shared during lunch and afternoon tea.

Lastly, the session will round off with making and baking of 'Lavosh' biscuits to take home.

Throughout the day participants will be provided with tips on how to get the best out of making and baking. For example, why is dough left to rest?  Other ways of working with yeast, such as brioche, and more!

WHAT YOU'LL GET

• A professional step by step guide to sourdough bread making plus your own starter to take home and baked loaf.
• Active learning sessions for each component of the workshop with recipe handouts.
• 'Starter' kit for making Lavosh biscuits at home.
• Confidence, inspiration and skills in making and baking at home
• Sharing a nutritious and delicious lunch and afternoon tea of participants' creations.

WHAT TO BRING

• Apron
• Notebook and pen to make notes
• A 2-litre plastic container - eg honey bucket with lid or ice-cream container
  
• An appetite! 

BOOKINGS ARE ESSENTIAL

Please book via Humanitix so that we know you are coming.

ABOUT THE FACILITATORS

Parallel to her teaching career of over thirty years, Tania Beattie has also kindled her passions of ‘making and baking’.  Her 'apprenticeship' in baking started in the 60’s in her mum’s kitchen, watching her work with pastry, preserves and the preparation of family meals. She learnt about methods – rolling, folding, mixing, and….. tasting!

Using this knowledge and expertise, she has designed and delivered a food and nutrition project running a series of workshops for staff of community group homes. 

From those early years in the kitchen, Tania has come to realise that making and baking is where she feels at home, with mind, heart and hands. She loves any opportunity to share this joy in both formal and informal teaching and learning situations.

Baking has been a constant from Vikki Sandford's childhood , with the all resourceful 'no waste' influence of grandmothers and mothers. She has finely tuned her knowledge and skills in how to work with basic ingredients, time and a love of good food through numerous jobs in kitchens, bakeries and patisseries, learning along the way.

Vikki's most recent job of almost ten years involved 'proving magic' with sourdough in a wood fired oven, work that Vikki found elemental and satisfying.  She loves the diverse range of breads of the world, and equally loves making and sharing them.