Art of Bread Making - Sourdough 3.0

Art of Bread Making - Sourdough 3.0

Item No. KENSL0038
Availability :
Difficulty : Intermediate
Type of Class : Baking Special Hands-on
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19/05/2023, 11:00 AM - 5:00 PM

20/05/2023, 11:00 AM - 5:00 PM

Upcoming Classes


Art of bread making - sourdough 3.0

Learn the art of making sourdough bread in this 2-day intensive bread course.

Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. 

Sourdough is a healthier alternative to regular white or whole wheat bread with lower phytate levels means it is more digestible and nutritious. 

This course is recommended for bakers with prior baking experience

You will be learning how to make 7 types of sourdough pastries:

1. Flaxseed Sourdough - This healthy slow-fermented flaxseed meal & spelt flour sourdough bread recipe is perfect for beginner and experienced bakers alike.

2. Chocolate Cinnamon Roll - This Sourdough bread is for the chocolate lover! The chocolate filling is rich and dark, which is an amazing contrast to the buttery brioche-style dough. Best enjoyed with a cup of coffee on the side!

3. Ciabatta means slipper in Italian. Can you see how the bread gets its name? It's shaped just like a slipper! Tthis bread give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread resulted in a wonderfully chewy center and tons of irregular holes.

4. English Muffin - How to make the most delicious, soft, and chewy English Muffins with all the nooks and crannies! Spread them with butter or jam or use them to make your favorite breakfast like egg benedict, delicious!

5. Truffle Pizza - Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold trooping like truffle and mushroom.. 

6. Pane Bianco - this recipe makes a flavorful loaf filled with fresh basil, tomatoes,and shredded cheese. The bread has a wonderfully soft texture, yet the dough is strong enough to hold its elaborate shape! 

7. Sourdough Chiffon Cake - Natural yeast from sourdough starter can be very versatile, not only can make into bread, even can use it to make baozi, steamed cake , kuih-muih, pancake, waffle and etc. This time we  used it to bake a chiffon cake and great that it work well too.  This light, fluffy and moist..


Session: 19th and 20th May

Duration: 2 sessions of 6 hours each (lunch not provided)

Type: Baking Special Hands-on

Take-Home Portion:

                                   Flaxseed Sourdough x 1pc

                                   Chocolate Cinnamon Roll x 2pcs

                                   Ciabatta x 4 pcs

                                   English Muffin x 6pcs

                                   Truffle Pizza x 1 whole

                                   Pane Bianco x 3pcs                          

                                           Sourdough Chiffon Cake x 1pc

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, an apron, and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on the class recipe.

Students will receive a certificate of merit upon completion of the course


Only paid and registered participants may join the class.

The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.

All remaining ingredients and tools are to remain in the baking studio.

Participants are required to wash up during and after class. General housekeeping is expected of each participant.

General social etiquette and decorum during class are expected from each participant.

During any baking class or event at the RedMan Baking Studio, our staff may take photographs or video images of activities for our advertising, publicity or sponsorship purposes. 

If you do not wish to be included in such, please inform us in writing prior to the event, failing which you irrevocably waive any and all rights which you may have now or in the future including but without limitation any of your rights under the Copyright Act as may be amended from time to time or any similar laws of any jurisdiction, and acknowledge RedMan Baking Studio’s right to use the photographs and recordings of you in all media and formats throughout the universe including not limited to RedMan Baking Studio’s website, in advertising, publicity, or sponsorship.

Are Bookings Refundable?

All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.

To send a replacement participant, please inform customer service at least 24 hours before class via email.

To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service:

Class Cancellations

Classes may be cancelled before or on class day if the instructor is unwell.

In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.



SkillsFuture Funding

UTAP Funding