Early Bird Discount use the code: BREAD200 at checkout. Only 3 spots at this price.

Full-Day • Fully Hands-On • Fermentation-First

This is not a demonstration workshop.
This is structured sourdough training.

The Motherdough Bread Masterclass is a full-day, fully hands-on course designed to teach you how to make genuinely good sourdough — consistently.

Every participant works at their own dedicated workstation with their own dough and tools. You mix, ferment, shape and bake your own bread from start to finish. There is no watching from the sidelines.

Process Over Recipes

Great bread starts with great dough.

For beginners, our focus is simple:
Learn to make good dough and ferment it properly.

Shaping is taught clearly and simply, but fermentation is the priority. That is what determines flavour, structure, crust and consistency.

You will learn to:

• Build and maintain a healthy sourdough starter

• Understand fermentation timing and temperature

• Control hydration and dough strength

• Read dough development with confidence

• Manage bulk fermentation properly

• Basic shaping and scoring 

• Troubleshoot common sourdough problems

When fermentation is correct, good bread follows.

What Makes This Different

Many bread courses focus on recipes and surface technique.
We focus on dough performance.

You will understand why your dough behaves the way it does — and how to adjust for real-world conditions like weather, flour variation and timing shifts.

This is what allows you to bake consistently strong, well-structured sourdough at home.

Who This Is For

This course is ideal for:

• Beginners who want to start properly

• Home bakers frustrated by inconsistency

• People who want to understand fermentation rather than follow instructions

• Anyone serious about baking naturally fermented bread well

No prerequisites required.

The Outcome

By the end of the day, you won’t just have baked a loaf.

You will have explored the basics of how to ferment, handle and bake sourdough bread with clarity and confidence — in your own kitchen with your very own Alfonsina.

Most of our courses run a full day from about 9:30am to 4:30pm.

All courses take place at our Stellenbosch store, Oude Bank building, 7 Church street, Stellenbosch.

If you struggle to find parking, the municipal parking lot behind Checkers Mill Street is usually convenient.

Lunch is included and is usually suitable for vegetarians.

We require booking and payment via our online system to confirm your registration. 

Courses are intended for amateur and domestic bakers cooking for friends & family - not for commercial applications of any size. We reserve the right to cancel a booking should this not be the case.

Course bookings are not refundable in cash; we will offer a date change or a voucher to use for course at a later date for changes made more than 7 days before the course date. For date changes within 7-14 days of the course start, a rebooking fee of R500 per space will be charged to change your date. Rebooking of a course must take place within 12 months of the original course date, after which the credit will expire. Should the price of the course increase before rebooking, the difference in price will also need to be paid.

We will accommodate participant name changes up to the day of the course free of charge.

No shows and cancellations on the day of the course are charged 100% cancellation fee. Booking conditions apply for bookings made in error.

We reserve the right to reschedule a course should we not reach a minimum quota of 4 participants.