ADVANCED
SOURDOUGH BAKING
LEVEL 2

Cost: 1,500 Inc.GST

Take your understanding of sourdough further through two and a half days exploring wholegrain flours, alternative grains and advanced fermentation techniques.

Book Your Place

THIS MASTERCLASS
IS IDEAL FOR

Designed for experienced home bakers, professionals and bakery owners, this class builds upon the foundations covered in Level 1 and explores more advanced approaches to flour, starter management and fermentation.

Working with whole grains, rye, porridge breads and alternative fermentation systems, you'll learn how to adapt formulas and processes to different ingredients and desired outcomes. Students should already feel comfortable with starter management, mixing and shaping naturally leavened breads.

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HANDS-ON LEARNING

This is not a demonstration class. Throughout the two and a half days, you'll work individually and in small groups, exploring multiple fermentation systems and learning how different grains behave.

The focus is understanding principles rather than memorising recipes, giving you the tools to adapt to different flours, environments and production methods.

TWO AND A
HALF DAY
FORMAT

Working with whole grains and alternative fermentation systems requires time and observation. Over two and a half days, you'll experience different starter ecosystems, fermentation temperatures and production methods while connecting theory with practice.

The format allows enough time to understand how flour selection, inoculation rates and fermentation strategies influence flavour, texture and keeping qualities.

THE DETAILED
PROGRAM

DAY 01

Whole grains and low inoculation

Low inoculation miche
100% wholegrain tin breads
Wholegrain starter management

DAY 02

Rye, porridge breads and
alternative grains

Bulk-retarded baguettes
Focaccia - direct
Country loaves with seed porridge - Shape retarded
Gluten-friendly buckwheat and rice loaf - direct
Simple rye bread - direct
Rugbrød - direct
100% rye tourte - direct

DAY 03

Baking, analysis and
trouble shooting

Pizza bianca & rosso
Product analysis and discussion
Baking shape retarded loaves

This masterclass is designed for bakers who already possess a good understanding of sourdough baking. Completion of Sourdough Baking Fundamentals Level 1 is recommended, although equivalent experience is sufficient.

Whether you're an experienced home baker, a professional baker or planning your own bakery project, come prepared for a busy and immersive few days exploring whole grains, alternative fermentation systems and advanced baking techniques.

BEFORE YOU JOIN

WHAT YOU’LL
TAKE HOME

Alongside the breads baked during the class, you'll leave with the knowledge and tools needed to continue baking with confidence at home or in your own bakery.

Sourdough starter

Digital recipes and class notes

Printed recipe booklet

Great confidence and understanding

Baking schedules and processes

Book Your Place

“I recently attended the Level 1 sourdough baking class, and it was such a wonderful experience learning from Quentin. He is incredibly passionate about what he does and did a fantastic job debunking common sourdough myths while addressing the real questions and challenges home bakers face.

Jess C.

“As a day-1 sourdough baker, Q's sourdough masterclass absolutely boosted my confidence in understanding and appreciating the process of bread making, from his extensive knowledge and immense patience. Walked out of his class, learned a TON from theory to hands-on, and what I liked the most was his accurate 'troubleshooting' at each process. He made boulangerie simple yet so interesting!”

Jasie

“I was lucky enough to participate in Lvl 1 Sourdough Baking this past week OJI House in Preston. Without a doubt one of the best learning experiences I have had. The knowledge and hands on baking experience shared to our Group was absolutely outstanding. Forever grateful Quentin, looking forward to undertaking a few more classes soon”

Doreen F.

2026
UPCOMING CLASSES

FAQ's

FAQ’S

Have more questions? Get in touch.

Our specialty at Oji house is to do everything naturally fermented. All items (except for the baguette de tradition in the All about baguette class) are made from sourdough starters. We use liquid & stiff, wheat ,rye and rice starters.
All classes at Oji House start at 8am on Mondays and finish around midday on Wednesdays.
They are suppose to run for 8-9H/day with a 30min break, however, depending on the class and the groups, this may vary.
Each class cost A$ 1500 including GST, depending on the class you will have either some digital or printed material to take home as well as some baked goods.
We would love to provide lunch for you but at this stage we put our focus on making the classes as smooth and valuable as possible in terms of content. Maybe in the near future !
PS: there should be bread on site for sandwiches !
You might be able to find all day parking at the Bell Station or the Preston market. You can also check the back street behind plenty road.
We recommend staying at the Novotel Preston near by. We will try negotiating a discount code in the near future.
See you soon !