“I left the class well-equipped to bake delicious sourdough, with a jar of starter, a banneton basket, dough to bake the next day, and an instructional e-book. The session and the e-book provide plenty of information and through trying it out at home I'm now baking successful sourdough loaves. I feel the class would have benefited from more visual aids and a clearer structure, as people seemed confused with the large volume of information delivered verbally. There are only a few hands-on components (mixing, stretching and shaping the dough) so expect to spend most of the time sitting down listening.”
“My daughter and I attended this class together and loved it! Jess is a fantastic educator. She is organised, gets to the point, follows a good structure and encourages lots and lots of questions. The class itself (10 people) was fun and hands on. We got to take home a 95 year old starter, banneton basket and scouring tool. The nest part was that Jess quashed the myth that starter needs to be fed every couple of days. It doesn't! I feel confident to try sourdough baking at home now!!”
“Very informative class from Jess with lots of key points to remember whille getting some hands on experience. The hands on feel is what we need to remember along with how long each step should take.”
“What a great class, so glad to have done it! I have my sourdough in the fridge ready to bake this evening. Jess was very knowledgeable and made the process feel accessible. I felt inspired to do all the other courses she runs too! Here's to a life time of sourdough baking!”
“Jess was great. Amazingly knowledgeable, patient and took on any question (however dumb) throughout the night at any time. She was mindful of the fact there were people that had baked before, and some absolute first timers (like me). Her after class support is fantastic - I have never known any class/course where the teacher is available for more questions and tips like Jess has been once the class has concluded. There is a lot of downtime in the class while your masterpiece (dough) is resting and fermenting - but that allows you to ask heaps of questions. There is a lot of information to take in, but the e-Book you get after the course means you don't have to have a photographic memory.
Thanks Jess.
PS: Below is the result of the dough we prepared in the class on the night. We took it home and I baked it next morning. Came out a bit flatter than I'd like - Jess said more fermenting (resting) would solve that issue. Onto bake #2.”
