Sourdough Focaccia & Blueberry Muffins: The Advanced Masterclass

You've mastered the loaf. Now it's time to play.

Picture a Sunday morning: you pull a golden, bubbly sourdough focaccia out of your own oven and serve it with a sourdough blueberry muffin you baked yourself.

This advanced sourdough workshop in Ryde, Sydney is for home bakers who already love the sourdough lifestyle and want to bake more than a basic loaf. It suits busy 9-to-5ers, keen weekend bakers and families who want less food waste. We skip the beginner basics and go straight to the artisan techniques behind boutique Sydney bakery bakes.

I've spent 16 years working with wild yeast. This 4-hour, hands-on class condenses that experience into two bakes you'll make again and again, with the guesswork taken out.

What you'll learn in this sourdough focaccia class

• The Focaccia Framework. How to get the signature bubbly, open texture, the right dimpling technique, and how to top your focaccia with seasonal Australian produce.

• High-hydration dough handling. Build confidence with wet, sticky doughs so you get the light, airy crumb of a premium focaccia.

• Sweet sourdough science. Turn sourdough discard into fluffy, cupcake-style blueberry muffins.

• The zero-waste discard method. Stop throwing starter in the bin. You'll learn to use every gram of discard in something delicious.

What's included in your ticket

• Two professional recipes: Artisan Sourdough Focaccia and Sourdough Discard Blueberry Muffins.

• The "Bake Tomorrow" Kit: a 500g unbaked focaccia dough, prepped in class, ready to dimple and bake at home the next morning.

• 50g of Hankerie's mature, high-activity sourdough starter, so your home bakes are strong and full of flavour from day one.

• Digital access to our Sourdough Discard video and online recipe tutorials.

• A tasting session with freshly baked sourdough treats and refreshments during class.

• An attendee-only bonus: 20% off our Sourdough Glass Jar (optional).

Want more starter? Optional upgrade

The 50g of starter in your ticket is plenty to feed up at home. For a bigger head start, you can buy our Complete Sourdough Starter Kit in person on the day and choose either:

• A larger portion of fresh starter: active and ready to bake, or

• A packet of dried starter: a shelf-stable backup for your pantry, ready to revive any time your fresh starter has a bad week.

Who this class is for

This is an advanced sourdough class. It's best if you already have some sourdough experience or have done our Beginner Sourdough Class. Adventurous beginners are welcome too.

What to bring

1. One large empty container (such as Tupperware) for your 500g focaccia dough.

2. Two medium containers or boxes to carry your freshly baked mini focaccia and muffins home.

Location

Hankerie Studio, Ryde, Sydney NSW 
Easy to reach from Macquarie Park, Eastwood, Gladesville, Epping, Parramatta and the Lower North Shore.

Frequently asked questions

Where is the sourdough focaccia class held?
At the Hankerie studio in Ryde, in Sydney's North West.

How long is the class?
4 hours, all hands-on.

Do I need sourdough experience?
Basic experience is recommended because this is an advanced class. Confident beginners are welcome.

What do I take home?
A 500g unbaked focaccia dough, 50g of live sourdough starter, mini focaccia and muffins baked in class, two recipes, and access to our video tutorials.

What is sourdough discard, and why use it?
Discard is the portion of starter you remove before each feed. Most home bakers throw it out. In this class you'll learn to turn it into muffins, which cuts food waste and saves money.

Is this a good gift?
Yes. It's a popular experience gift for bakers in Sydney. [Gift vouchers available here: Gift Card]

What's your cancellation policy?
Allow 1 reschedule.