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  • Hands-on sourdough baking class teaching dough mixing, shaping, scoring, and starter maintenance for beginners and intermediates
  • Participants in a sourdough baking class learning hands-on techniques for making and shaping sourdough loaves
  • Cross section of a sourdough bread
  • A lady with a variety of sourdough bread
  • A loaf of sourdough bread
  • Two participants preparing their dough
  • A loaf of sourdough bread
  • Hands-on sourdough baking class with instructor demonstrating dough mixing and shaping techniques
  • Hands-on sourdough baking class with instructor demonstrating dough mixing and loaf shaping techniques
  • Group participating in sourdough baking class learning hand mixing and loaf shaping techniques
  • Group participating in hands-on sourdough baking class learning dough mixing and loaf shaping techniques
  • Participants practicing sourdough baking techniques in a hands-on sourdough baking class for beginners and intermediates
  • Group participating in a hands-on sourdough baking class with instructor demonstrating dough techniques
Singapore's Most Highly Rated Sourdough Class! Sourdough bread made easy to understand without complicated jargons!  Hands on demonstrations are clear, and broken down as easy steps to success. Class is designed for our tropical climates. So recipe is radically different from what you find on the Internet. We'll unlock the secrets to shaping and baking artisan sourdough that will have you saying, "That's a loaf I can't resist!"
Regular price
$250.00
Unit price
 per 

Class details

Beginner and intermediate level

Sourdough Baking Class - Fundamentals is a comprehensive, hands-on course designed for individuals interested in mastering the art of sourdough bread baking. This class is conducted in English from 9 am to 2 pm, spanning a total of 5 hours. It caters to both beginners and intermediates seeking to improve their sourdough baking skills through practical instruction.

  • Participants receive 100% practical training with guidance from experienced instructors.
  • Techniques covered include hand mixing and machine mixing of dough to suit different preferences.
  • Instruction on making sourdough loaves without kneading and working with dough to prevent tearing.
  • Methods for incorporating inclusions such as nuts, seeds, or dried fruits to add flavor and variety.
  • Strategies for achieving the characteristic "ear" on the crust, enhancing loaf appearance.
  • A fermentation schedule designed for ease of use, accommodating busy schedules while ensuring consistent results.
  • Hands-on loaf shaping techniques to maximize dough expansion during baking, known as oven spring.
  • Step-by-step guidance on scoring loaves to promote optimal crust formation and oven spring.
  • Instruction on creating and maintaining a sourdough starter, including tips for managing it in tropical climates.
  • Guidance on baking with both home ovens and commercial ovens for professional-level results.
  • Advice on preventing common crust issues such as leathery or rubbery textures.
  • Each participant receives a 500g original sourdough loaf, a 500g loaf with inclusions, a 100g sourdough starter, and a sourdough waffle.
  • Participants will also obtain a full-color instructional booklet and access to bonus video tutorials for ongoing reference.

Allergen and dietary information: Contains gluten. Vegetarian friendly. No pork, lard, alcohol, or eggs included.

Class size: Suitable for groups of 4 to 8 participants, ideal for small classes and personalized instruction.

Booking policy

Bookings are final and non-refundable. If we cancel the class, you will receive a full refund. If you cannot attend, you may send a replacement student in your place at no extra charge. Rescheduling fees applies for non medical emergencies.

Online support

Exclusive invitation to private group only for students at Bespoke Bread. You will continue to receive guidance and assistance as you continue your baking journey at home. You will also have life time access to all tutorial videos.

Misc

For the purpose of the half day course, we will use 0.5% of instant yeast to help shorten fermentation time. We do this to maximise our time together during the workshop. However, when you go home to make your own sourdough bread, you should NOT use instant yeast. You should only use your sourdough starter, so that you can fully enjoy the benefits of long natural fermentation.

BEGINNER / INTERMEDIATE LEVEL

Class in English 9am to 2pm (5 hours)

  • 100% hands on class
  • Hand mixing & machine mixing 
  • Make a sourdough loaf without kneading 
  • Handle your dough whout tearing 
  • Add inclusions for flavour and variety
  • Tips to get an iconic "ear" on your loaf
  • Easy to follow fermentation schedule suitable for busy individuals
  • Hands on loaf shaping for expansion 
  • Hands on loaf scoring for oven spring
  • How to make a sourdough starter
  • How to maintain a sourdough starter suitable for the tropics
  • How to bake in a home oven or commercial oven
  • Prevent a leathery rubbery crust
  • 1 sourdough loaf original 500g 
  • 1 sourdough loaf with inclusions 500g
  • 1 sourdough starter 100g
  • 1 sourdough waffle 
  • 1 full colour booklet
  • bonus video tutorials

No pork | No lard | No alcohol | No eggs

Contains gluten. Vegetarian Friendly.  

4 - 8 person class

  • surprising expression photo of a man
  • couple at sourdough baking class
  • initial sourdough preparation
  • happy photo of women with sourdough breads
  • group of people with sourdough bread
  • smiling woman and sourdough bread on table

Discounts on Sourdough Classes

Enjoy $50 discount when you sign up for both Sourdough Fundamentals & Intermediate Class! This classic combination of classes will set you up for Sourdough Mastery!

Use "WEAREBREADY" at checkout.

lady holding sourdough bread

Crumb Bake with me

🏆 Chocolate Panettone Asia 2025 - Coppa del Mondo 🏅Higest rated Sourdough Class in 🇸🇬 Voted Home Baker to Follow by Women's Weekly - My small batch artisanal loaves have graced the tables of taste-makers, chefs and celebrities. My vision is to inspire and share my passion for bread making, because it teaches you to be a better person, one loaf at a time. 

Karen the #Doughminatrix

SOURDOUGH BAKER & TEACHER

Frequently Asked Questions

Location

21A LENGKONG SATU (KEMBANGAN) S417491

By Car: Free street parking. Google Maps: https://goo.gl/maps/A4CSayVeFVeteiQy6
By Train: Alight at Kembangan MRT station. 10 min walk.
By Bus: Feeder bus 42 from Kembangan Stn. Alight after 3 stops.
Click here for for detailed maps and directions.

Dietary Concerns

All ingredients used in class is vegetarian. No pork. No lard. Sourdough loaves are vegan. Other bakes may contain eggs, butter and dairy products. Please inform us if you have dietary concerns. 

Skills Future

Class is not skills future accredited.We would have to extend the class beyond 7 hours and markup the price by 35% in order to qualify for funding. We simply don't believe in wasting your time and money to learn baking. 

Booking Disclaimer

Bookings are final and non-refundable. If we cancel the class, you will receive a full refund. If you cannot attend, you may send a replacement student in your place at no extra charge. Rescheduling fees applies for non medical emergencies.

Frequently Asked Questions

What can I expect to learn in the Sourdough Baking Class - Fundamentals?
In the Sourdough Baking Class - Fundamentals, you'll learn practical techniques like hand and machine mixing, dough handling without kneading, incorporating inclusions, creating a proper crust "ear," and shaping loaves for oven spring, all guided by experienced instructors.
Is this sourdough baking course suitable for beginners, and do I need prior experience?
Yes, this sourdough baking course is designed for both beginners and intermediate bakers, making it ideal for those new to sourdough as well as those looking to enhance their skills through hands-on practice.
How does the class enhance my skills in sourdough loaf shaping and scoring techniques?
The class provides detailed instruction on loaf shaping to maximize oven spring and demonstrates scoring techniques that promote beautiful crust development and optimal oven spring, helping you craft artisan-style bread with confidence.

  • Inclusive Learning

    Let's Knead! Professional curriculum booklet printed in full colour. Recipes, tools and apron provided. Students can take photos and videos during class. Vegetarian ingredients. No pork. No lard.

  • Boutique Experience

    Let's Par-tea! Small class size for undivided attention. Ensuring you leave with the confidence and skills to recreate delicious bread at home.

  • Lifetime Support

    Let's Doughminate! Exclusive invite to our online community. Post questions and continue to receive guidance as you bake at home. Lifetime access to step-by step video tutorials.