Sourdough – The Ultimate Slow Food with Lachlan Campbell

Southern Highlands, New South Wales

Nourish

21 Feb 26

In this 4-hour breadmaking class at Moonacres School in the NSW Southern Highlands, master baker Lachlan Campbell will remove some of the mysteries of baking sourdough.

You’ll learn why cultivating yeast from a starter produces great tasting bread that is so good for you, how to work with Moonacres starter, fresh and dry yeast and how to mix, kneed and shape your dough.

The class runs from 10am to 2pm and is suited to keen beginners as well as those with breadmaking experience. It ends with a light lunch with the bread baked in the class.

Highlights

Learn tips and tricks from Lachlan Campbell, from Moonacres Kitchen Bakery, including the process of bread fermentation.
This class focusses on using and caring for your starter or using yeast and simplifying the bread making process for home bakers.
There will be local handcrafted teas with treats cooked in the school kitchen for you to enjoy throughout the class
Take home a formed dough and some starter to bake beautiful sourdough bread at home.

Making a difference

Moonacres Kitchen Bakery is committed to using sustainable stone milled flour and traditional methods that produce a flavourful and health-giving loaf of bread, and the bakery uses flour that’s been responsibly and sustainably grown and is nutritious and alive.

A word from your host

Lachlan Campbell, Master Baker and Host
“Bread is never just bread. It’s a reason to gather, to pour a glass of wine, to call a friend, or get your hands floury with the kids. Simple. Beautiful. Worth every slow minute.”

Getting there

This experience is held on Tharawal Country.
Robertson is 20 minutes from Bowral and 50 minutes from Wollongong. Moonacres School is located at Shop 5-6, 74-76 Hoddle Street, Robertson NSW.