Better bread for less dough

Odough

A free, monthly sourdough class in Opoho, Dunedin. Learn how to make this

A sourdough loaf, scored across the top
Actual loaf, not AI.
Next class Friday 2 October, 5:30pm
Places 8 of 8 left
Book a place
Class full, or not this month? Join the loafers list to receive an email when you can book the next class.

What

Learn everything you need to know about how to make low-cost, delicious sourdough in one session. I'll go through the entire process, including how to avoid constant feeding and becoming a slave to the starter. We'll share knowledge, laughs and (the best bit) fresh baked bread at the end of it.

Two sourdough loaves fresh out of the oven
In full throat — They were singing. No, seriously. Bread sings!

Why

Supermarket bread is rubbish and it's so nice to have delicious bread at a fraction of the cost (take that duopoly!) Plus bread you make at home doesn't come in plastic bags. And, since I'm making the bread anyway, I thought it would be nice to share my technique as a way of building community.
I'm not selling anything (honest). There is nothing you need to buy.

How

I compress 36 hours down into an hour and a half and show you all you need to know in a single session. We'll start with feeding the starter and end with eating the bread and go over everything that goes in-between to get from starter to bread. Because my method does not require constant feeding you will rarely, if ever, have to discard starter so it's also cheaper and less wasteful.
You will leave knowing how — with just half-an-hour each week — you can be self-sufficient in bread.

A sourdough loaf cut open on a board, with a bread knife and a wedge of brie
Serving suggestion. Cheesemaking is not part of the lesson.

Before you book

The class is free. I only ask two things...

Bring a jar of something to share for the bread — jam, honey, chutney. (Become the teacher's pet by bringing fresh homemade raspberry jam. If you disagree that raspberry jam is the ultimate condiment I will have to fight you.) The bread itself is vegan but we generally only have butter in the house, so you may also want to bring a plant-based spread.

After class, send me photos of your creations!

And a quick allergen warning:
We will be using flour with gluten. If you are coeliac or gluten intolerant this class isn't suitable for you, sorry.

Next class Friday 2 October, 5:30pm
Places 8 of 8 left
Book a place
Class full, or not this month? Join the loafers list to receive an email when you can book the next class.

About your tutor

Julian shaping a round of dough on a kitchen bench, looking up at the camera
Getting my hands dirty.

Hi, I'm Julian.
Some fun facts about me...

I make incredibly amazing bread. You can too.

Occasionally you can find me performing stand-up comedy at Inch Bar on a Wednesday evening.

I made our dining table (out of concrete mostly).

Don't call me an e-biker. I'm a trail-maxxer.

I am quite capable of padding web page content with unnecessary text that's not worth reading.