Artisan Bread Baking – Preferments & Sourdough ONLINE

***Don’t forget to claim your 10% discount! Use code VIRTUAL10 at checkout.

Two parts class: 

Saturday 12 September: 7-7:30pm to make the preferment

Sunday 13 September: 10am – 2pm, incl. ½ hour lunch break around 12:45-1:15pm

If you already know the basics of bread baking, join me for a course on preferments. We are refreshing the technique of mixing, folding and shaping and learn all about biga, poolish and sourdough starter! 

Course includes:

Live demonstration and individual guidance by teacher

4 fool-proof recipes for artisan bread with preferments and 1 sourdough recipe

Step by step instructions and timetables

**This class will be delivered online in Term 2, using the Zoom video platform. To take part, you will need to download and install Zoom from the internet, and set up a free ‘basic’ account. NSCC uses platforms that we trust, but we encourage you to be aware of computer safety and protect your personal information when using the internet.


All available at the supermarket or try:

Northside Produce Market

  • 500g kg white “bakers” flour (Coles and Woolworths, usually 5 kg bag, Wallaby or Delifrance) Plain flour is fine too, if bakers flour can’t be found
  • 500g wholemeal flour (regular white wings or supermarket home brand is fine)
  • NO self-raising flour or bread mix
  • Instant dry yeast (either 7g sachets or large container with 280g or similar)
  • Good quality salt (fine or flakes, no rock salt, no cooking salt)

Tools required

  • 1 large bowl, 30-35cm diameter
  • Digital scales
  • Digital probe thermometer
  • Dough scraper (optional)
  • 2 medium bowls, 20-25 diameter
  • 2 chux cloths or tea towels

Here’s a little snippet from Artisan Bread Baking ONLINE last term!

Tutor: Brigit Marx

German born pastry chef Brigit takes pride in her authentic homemade pastries, cakes, bread and waffles and combines her love and passion for baking with premium ingredients. It was a logical next step to develop from her beginnings, baking for family and friends, to leaving the corporate world of marketing behind, training at TAFE and opening her own business in the Eastern Suburbs, which she calls home since 2004. Sugarplum Bakery has grown in popularity since its start in 2010, and in 2019, Brigit was awarded a gold and bronze medal for two of her artisan breads at the Sydney Royal Fine Food Show.