Traditional Baking Demonstration

Sourdough promoter Yoke Mardewi will make a guest visit to Queensland’s The Hills Bakery to teach locals how to make sourdough bread.

The north Brisbane bakery in Ferny Hills will host two classes with Yoke on April 28-29. The author of Wild Sourdough will demonstrate the traditional method of making sourdough from a mother dough without the use of yeast.

“The focus of the class is to teach people how simple it is to make these beautiful sourdough breads at home in their own kitchen and they even get to take home their own sourdough starter,” The Hills Bakery manager Melanie Elliot told Australian Baking Business

The Hills Bakery head baker and pastry chef James Weeks uses the same methods to make the bakeries range of sourdough breads.

“This is the real deal sourdough, it’s allowed to ferment naturally without any additives,” Melanie said.

Yoke will speak about the health and nutritional benefits of sourdough and offer breads for allergies, gluten free, dairy free, wheat free and all with fantastic flavour.

“My hope is that, apart from making the most delicious and nourishing bread and pastries, the art of soughdough will delight your soul, bring you joy and provide you with a most enjoyable solace,” Yoke said.

Following successful careers in fashion and finance, Yoke Mardewi took the plunge and decided to work at her first love and passion – the making and sharing of food and in particular, sourdough bread-making.

Yoke is a member of the Artisan Bakers Association and Slow Food, and is a keen supporter of organic/biodynamic farming.

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