SOURDOUGH BAKING with Celina Kircher

In this hands-on course, we'll cover all the basics of sourdough baking—from how to feed and care for a starter to creating delicious low-gluten treats.

Over two half-day sessions, students will l earn how to mix, fold, ferment, and pan a sourdough sandwich loaf—perfect for school lunches and morning toast. We'll also make sourdough crackers, a crowd-pleasing favourite for platters or lunchboxes.

You'll leave with your own active sourdough starter and a handful of Celina's favourite tried-and-true recipes to keep you baking with confidence.

What to bring:

Please bring two bread tins and a large mixing bowl.

Celina grew up in Methven and lives just outside of town on a farm with my family. She is a proud mum of three wild and wonderful kids and have a deep passion for homesteading.

She has been baking sourdough bread weekly for over five years. What started as a way to help her son with his health issues—when even gluten-free bread was hard for him to digest—has grown into something she truly loves.

Over the years, she has learned how to incorporate sourdough into everything from fish and chips to cookies, and she is excited to share with students what she has learnt.