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Sour Dough Bread Baking

July 6, 2014 @ 10:00 am - 2:00 pm


Join us on a Sunday morning to explore one of the most ancient human activities, baking bread.  We’ll make bread using the traditional sourdough technique.  You’ll leave the workshop with a fresh batch of dough to bake the next day, a freshly baked loaf of bread, a healthy and predictable sourdough starter, and the knowledge and confidence they need to make high-quality, rustic, sourdough bread at home.

breadontableYour instructor, Richard Priess, has spent years experimenting with rustic breads.  He has developed a master recipe for sourdough breads that can be modified to create unique recipes that include various types of whole grains and whole grain flours, nuts, seeds, and fruit.

You want to take this class because:

  • You’ve always wanted to learn how to make that sour, chewy and rustic bread at home.
  • Learning a new skill is empowering and baking really good bread is something you’ve always wanted to learn.
  • You have a keen interest in making your own food from easily sourced ingredients.
  • You learn best through workshops where you’re able to meet new and engaging people in your community.

bread_in_basketIn this workshop, you’ll learn the steps to make an excellent loaf of rustic, sourdough bread.  You’ll learn how to weigh and mix ingredients, how long to let the dough rise, how to shape it and how to support it while it rises again before baking.  You’ll learn how to care for your sourdough starter so that it will always make excellent bread.  You’ll also learn about the history and science of sourdough bread and bread baking.

You’ll get:

  • A batch of sourdough bread that you made yourself, which you can practice baking at home using your newly acquired skills.
  • Flexible instructions so that you can easily make excellent bread at home, as well as recipes that build upon the master recipe.
  • A fresh loaf of sourdough bread to take home and enjoy with friends and family.

richardRichard Preiss is a University of Guelph student who was inspired to make really good bread through a combined passion for thrift, science, and good food.  His curiosity has led him to learn about food and cooking as much as possible while in school.  Richard believes that his experience with bread making will make it easy to teach people how to make beautiful, creative, and delicious bread at home, and inspire them to cook more and experiment in the kitchen.

When: Sunday, July 6th, 10:00am-2:00pm

Where: Artisanale French Country Cooking, 214 Woolwich Street, Guelph, ON.  This space is fully accessible.

What To Bring: A large mixing bowl and an ovenproof pot with a lid. Ideally your pot will be a dutch oven.


Either of these are ideal

Cost: $80 includes take home sour dough starter, fresh loaf of freshly baked bread, and many different samples.

Register online at


July 6, 2014
10:00 am - 2:00 pm
Event Category:


Minga Skill Building Hub


Artisanale French Country Cooking Restaurant
214 Woolwich Street
Guelph, Ontario Canada
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