Starting with right information and understanding of the science and art of sourdough is vital in your natural bread baking journey.

In essence, sourdough breads must go through a process of long and slow fermentation to allow the wild yeast and lactic acid bacteria to create the healthier and more nutritional product for our consumption. In this intensive 2 days workshop we will cover:

  • Complete sourdough baking process explanation
  • Different cultures used in sourdough bread making
  • Cultivating, maintaining and refreshing cultures in our climate and environment
  • Bakers mathematics explained
  • Impact of dough temperature and hydration control on sourdough breads
  • Review and evaluation of baked goods


2 Days Course


Date: 12th and 13th June2021 (Sat and Sun)
Time: 9.15am to 5.00pm
Class Category: Classes


Mr William Woo

Phone: +65 6592 7641



Lecole Artisanale

130-2F Owen Road Singapore 218934

2nd Floor, Classroom

Phone: +65 6592 7641

Registration Form