Sourdough Baking Fundamentals Class

SOURDOUGH BAKING
FUNDAMENTALS
LEVEL 1

Cost: 1,500 Inc.GST

Build strong foundations in sourdough baking through two and a half days of hands-on practice, starter management and practical theory.

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Whether you're an enthusiastic home baker, an experienced baker or planning your own bakery project, this class is designed to give you the knowledge and confidence needed to understand sourdough baking.

THIS MASTERCLASS
IS IDEAL FOR

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HANDS-ON LEARNING

This is not a demonstration class. Throughout the two and a half days, you'll move between demonstrations and individual practical sessions, learning how to mix, read fermentation, shape dough and bake with confidence.

The focus is on understanding the process rather than simply following recipes.

TWO AND A
HALF DAY
FORMAT

Natural fermentation takes time. Over two and a half days, you'll experience each stage of the process and understand how decisions made early in the day affect the final result.

The format allows enough time to connect theory with practice, develop a deeper understanding of bread making, and learn how to manage your starters at home or in your own bakery environment.

LEVEL 2 PATHWAY

Level 1 provides the foundations required for students wishing to continue into the Advanced Sourdough Baking Level 2 class. Many of the concepts explored here become essential tools when working with more complex flours and fermentation systems.

THE DETAILED
PROGRAM

DAY 01

Sourdough baguettes — hand-mixed and direct
Country loaf — mixed as a batch and baked direct
Understanding gluten development
Feeding and managing starters

Foundations, mixing and
starter management

DAY 02

Méteil and Sechskornbrot — hand-mixed and direct
Country loaf with inclusions — shaped and retarded overnight
Miche — shaped and retarded overnight

Fermentation, inclusions and retarded loaves

DAY 03

Baking shaped and retarded loaves
Starter management
Product analysis and discussion

Baking, product analysis and troubleshooting

BEFORE YOU JOIN

No professional experience is required. A basic familiarity with weighing ingredients and following recipes will be helpful, but everything is explained step by step.

Come prepared for a busy, intense and immersive learning experience. Beginners and professionals are equally welcome.

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.

Yes. Most classes welcome both enthusiastic home bakers and professionals. Our Advanced Classes are the only courses where previous experience is required.
Oji House was designed as a professional sourdough baking studio, not a standard demonstration kitchen. The space is highly equipped, efficient, and enjoyable to work in, with professional equipment available for everyone to use.
Very! Everyone mixes, shapes and bakes throughout the class. Small group sizes mean plenty of individual guidance and opportunities to ask questions.
Yes you will receive the digital version as well as a printed version during the class.
Absolutely. Every practical session is supported by theory, helping you understand how ingredients, fermentation and technique influence the final product.
Of course. Wether you bake at home or professionally, we’re happy to discuss your recipes, challenges and goals throughout the class.