Welcome to Motherdough "U"

 

We are excited to bring you our courses from Motherdough University, Motherdough “U”.

If you live in or around Cape Town, this time-efficient course is designed to help to get “U” and your Motherdough working together as a powerhouse team to create baked deliciousness in your home kitchen.

We’ve thought hard about how to pack a lot of content into each course. One of the key ingredients in baking with natural fermentation is time, so we’ve had to borrow a few tricks from TV cooking shows. We have 3 different venue options for our courses. 

Most courses are a mix of full-on hands in dough with some show & tell and prepared doughs at different stages.

We are excited to bring you these courses from Motherdough “U”. These time-efficient courses are designed to help to get “U” and your Motherdough working together as a powerhouse team to create baked deliciousness in your home kitchen.

Click on the BOOK NOW buttons to see available dates. Or click here for "Courses" in our online store.

FULL DAY INTENSIVE CLASSES

Motherdough Masterclass,” starts with the bare basics and continues into more detail and expands on the topics. The MasterClass takes place once a month, on Saturday, and is hosted at The Kitchen Collective in BoKaap. The course condenses the 7 steps of sourdough baking from 36 hours a 9 hour day.

R1,450 per person. Lunch and Motherdough Culture Pack included. 9am to 6pm.

Dates available: 19 Dec 2020, 23 Jan 2021

 

“7 stages of Sourdough Baking” has the same course content as the Masterclass, in more informal and intimate setting at the Motherdough Studio in Woodstock. It is almost like being in a friend’s kitchen.

This is a great way to start your baking with natural fermentation, or get an overview and some tips on the process if you have already started sourdough baking.

Participation is limited to a maximum of 6 people.

R 1,400 per person. 9am to 5pm.

Dates: 19 Nov 2020, 3 Dec 2020, 29 Dec 2020, 7 Jan 2021, 4 Feb 2021, 27 Feb 2021

 

"Sourdough in a Day" course looks at the perfect realisation of a classic sourdough loaf in in a single day. The course focuses on Motherdough's Classic Sourdough Boule recipe from beginning to end, as well as culture care.  The day is paced to enable contemplation and focus on each step on a journey to perfection.

This is a useful course to someone who has recently started baking with natural fermentation and who wants to improve on their self-taught skills in a focused way.

Participation is limited to a maximum of 6 people.

R 1,400 per person. 9am to 5pm.

Dates: 26 Nov 2020, 17 Dec 2020, 14 Jan 2021, 11 Feb 2021

 

4 HOUR CLASSES in MODULES (Limited to 6 participants)

We have introduced a series of modules that look in a more focused way at the 7 key stages of baking with natural fermentation. These can be booked together or as a standalone module as a refresher on a particular aspect of the process that you want to revisit. These take place at our Woodstock Studio and are limited to 6 people per class.

“Culture Care” (Module A) is a short 4 hour course specifically on how to maintain and care for your culture. When baking with natural fermentation the single most important factor for success is the health, strength and balance of your culture. We cover everything from activation, feeding, bathing and hibernation to troubleshooting. We even resurrect a piece of culture from some pretty old discard. Take your culture home with our Pane Cafone recipe and some tips to dive into your Motherdough adventure.

R 800 per person, Motherdough Culture Pack included. 

Dates: 23 Nov 2020, 1 Dec 2020, 11 Jan 2021, 8 Feb 2021

 

“Dough Development” (Module B) This 4 hours session looks at how to develop structure in your dough through various passive and active processes that develop gluten and then at fermentation.

Perfectly fermented bread is an art. It represents a key success factor in bread-making on parallel with the health of your culture. Fermentation affects both flavour and structure. Fermentation is affected by many variables, particularly temperature, and we cover how temperature affects dough both positively and negatively.

R700 per person

Dates: 24 Nov 2020, 7 Dec 2020, 8, 12 Jan, 9 Feb

 

“Proving, Shaping & Baking” (Module C)

The final stages of preparation are like a finishing school for your dough, allowing you to deliver bakes products with strong oven spring, excellent crumb and a good crust. We look at how to get the most out of domestic oven for professional looking bread. 

R 700 per person

Dates: 25 Nov 2020, 8 Dec 2020, 13 Jan 2021, 10 Feb 2021

 

“Discovering Discard” (Module D) looks at what to do with Motherdough that you don’t end up using for baking bread. The possibilities are almost endless. We will make some of our popular recipes together to help you to identify which other recipes would benefit from incorporating discard and how to adapt them. R700 per person.

R 700 per person

Dates: 11 Dec 2020, 19 Jan 2021, 16 Feb 2021

 

SPECIAL FOCUS CLASSES – FULL DAY (Limited to 6 participants)

 

“Enriched Doughs” are not for the faint-hearted and this course looks at how to prepare your Motherdough for a big bake with a lot of fat and/or sugar in the dough. We will cover the technical aspects of flour choice and mixing enriched dough to successfully incorporate the ingredients. We will prepare some popular recipes together including our Motherbuns, basic brioche dough to make Babka and a savoury enriched bread.

R1,500 per person - 9am to 5pm.

Dates: 10 Dec 2020, 18 Jan 2020, 25 Feb 2020

 

“Difficult Dark Flours” baking with rye, barley, spelt and other low gluten flours is challenging because of the technical limitations of getting structure into the dough. We will cover baking breads with these flours focusing on a light rye bread and a more challenging Rye & Barley (75%). We will also touch on discard use for a Motherdough with these flours. For this course we will also use the Motherdough low gluten culture, Bruna.

R1,500 per person - 9am to 5pm. Motherdough Bruna is included free.  

Dates: 28 Jan 2021, 18 Feb 2021

 

"Beyond the Boule" takes your basic sourdough knowledge and amplifies your bread basket with bread of different styles. The full day course unpacks 3 Motherdough recipes, as well as preparation of preferments for these bakes.  Authentic Focaccia Recipe with different toppings, pizza and ciabatta

R1,500 per person - 9am to 5pm.

Dates: 15 Dec 2020, 21 Jan 2021, 6 Feb 2021

 

LIVE STREAM COURSES – 1-2 modules (Limited to 8 participants)

We are excited to introduce live streamed course modules from Motherdough U.

Joining via a web browser, participants will see 3 windows on their screens showing:

the presenter, the workbench, and a moving camera for detail and close ups as needed.  

In this interactive session participants will be able to ask questions and also show their progress. A WhatsApp group will be used during screen downtime (between live modules) where help or confirmation is needed on progress and the evolution of the bake.

You will need:

Digital scale

Oven (Baking steel, dutch oven, or pizza stone is recommended but optional)

Planetary mixer

Stick blender, nutribullet or food processor

Flexbile dough scraper

Bench knife

Banneton / Proving basket / couche

 

“Motherdough Activation & Care” 

This session starts at the very beginning with the delivery of your Motherdough culture starter pack + jar which is included in the course cost.

The single most important aspect in baking with natural fermentation is a strong and healthy culture. Without this you will not succeed.

We will work with you to start your culture, feed & care for it and get it ready to bake. We will cover the important aspects of culture care and also demonstrate some care techniques including bathing your culture.  

This is a short module of 60-90 minutes hour to give you all the info and tips that you need and prepare together, and then individual support will be provided as needed via WhatsApp to get the culture strong and healthy.

 R 700 per person includes a Motherdough + Jar.

Dates: 15 Dec 2020 (9am), 4 Jan 2021 (2pm), 8 Jan (9am) 5 Feb (4pm)

 

 “Classic Sourdough - beginning to end”

This live stream course will follow the progress of a Classic Sourdough loaf from beginning to end in 4 modules over 2 days.

Day 1 – first connection at 9am

Dough mixing and gluten development

Bulk fermentation

Shaping & Proving

(You will need to set aside a full day for these steps)

Day 2 - first connection at 9am

Final proof and scoring

Bake

(You will need to set aside a morning for these steps, bread ready for lunch)

The course fee includes the ingredients for the recipe which will be couriered to you ahead of time. We will connect and reconnect at different times of the day based on the evolution of the bake.

R 850 per person

Dates: 5-6 Dec 2020, 16-17 Jan 2021, 13-14 Feb 2021, 22-23 Feb 2021.

To participate in this course, you will need a healthy Motherdough that you already use and know how to feed, refresh etc or you will have had to have participated in the “Motherdough Activation & Care” workshop stream. 

 

“Chocolate Sourdough” 

Together we will make a Chocolate Sourdough loaf. A challenging bake of an enriched dough that includes butter and sugar in the recipe. A tasty experience of note and well worth the effort.

Day 1 – first connection at 9am

Dough mixing and gluten development

Bulk fermentation

Shaping & Proving

(You will need to set aside a full day for these steps)

Day 2 – first connection at 9am

Final proof and scoring

Bake

(You will need to set aside an hour in the morning and 2 hours in the late afternoon for these steps)

The course fee includes the ingredients for the recipe which will be couriered to you ahead of time. We will connect and reconnect at different times of the day based on the evolution of the bake.

R 950 per person

Dates: 21-22 Dec 2020, 25-26 Jan 2020

 

To participate in this course, you will need a healthy Motherdough that you already use and know how to feed, refresh etc or you will have had to have participated in the “Motherdough Activation & Care” workshop stream.

 

We also offer a Homeschool option!

The Homeschool is a great option for a private training session in your own kitchen at home, using your equipment. We will also assess what equipment you have and if there's something needed that you don't have we'll bring it along. The base cost is for 2 people, and group size is limited to up to 8 people in total. 

Base cost: R2,900 for 1-2 people, plus R600 for each additional person. Max 8 people. Please contact us if you would like to arrange a homeschool with Motherdough U. Use the form below or write to us care@motherdough.co.za.


    BOOK YOUR SEAT NOW

    We are hosting our MasterClass at fabulous training premises in Bo Kaap, Cape Town thanks to the Kitchen Collective. All other courses take place at the Motherdough Studio in Woodstock. 

    Your safety

    In order to respect the current problems related to COVID-19, we are limiting total participation to 20 people at the Kitchen Collective and 6 people in the Motherdough Studio. All of the necessary hygiene and safety requirements are followed for your safety. 

    Bookings, Confirmation & Cancellations

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

    We understand that these are uncertain time and we are keen to be as flexible as possible with our cancellation and rebooking terms. 

    We will offer a full refund on the course booking if cancelled within 7 days, for shorter periods we will offer a date change or a voucher to use on our store.

    If we are able to fill your space with someone on the waiting list, you will have the option to change your date, ask for a voucher or get a full refund. We will also accommodate participant name changes up to the day before of the course.

    If you need more information, please contact us using the form below:

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