Sourdough will run from 18th September – 16th October 2026. 

Join us for this in-depth 4-week guided online course where you will learn everything there is to know about making and baking your own artisan sourdough bread.

Discover everything you need to know about making your own sourdough – right from your very own kitchen!

Sourdough is an intensive 4-week online course where you will learn everything there is to know about how to make and bake your own artisan sourdough bread – all from your very own kitchen.

Made up of a combination of virtual live demonstrations (which will be recorded so you can watch them again or in your own time) and printable recipe and information sheets that you can study at your own pace, this online course will take you through the entire process from making and maintaining your own sourdough starter through to proving, kneading, shaping, baking and even storing your bread.

Anneka Manning will guide you every step of the way, sharing her more than 35 years of baking experience, knowledge and research, as well as all of her practical and handy tips and tricks. Throughout the course, you will have access to a closed Facebook group where you will be able to ask Anneka any questions that arise and be able to troubleshoot your sourdough baking as you move through the process.

At the end of this course, you will walk away with all the knowledge, skill and confidence you need to be able to bake your own delicious sourdough bread at home.

Dates

18th September – 16th October 2026

Cost

$350 (50% discount for all BakeClub & Co. Members)

How will the course work?

This course is made up of 3 key components:

1. Live demonstrations:

The live component of this course will take place over four virtual sessions where Anneka will take you through the entire sourdough process including:

• Friday 18th September 2026 at 7.30-9pm (AEST): How to make your own sourdough starter
  
• Friday 9th October 2026 at 8-9pm (AEDT): How to make a levain
  
• Saturday 10th October at 9-10.30am (AEDT): Making, stretching, folding, proving and shaping your dough
  
• Saturday 10th October at 4-5pm (AEDT): Baking your bread
  

Please note: the first Live Session takes place at Australian Eastern Standard Time (UTC+10) while the following three take place at Australian Eastern Daylight Time (UTC+11). All of the Live Sessions will all be recorded so you can look back at them as many times as you like or watch them in your own time if you happen to miss the live session.

During the course, you will also have access to two online Live Sessions with Anneka. During these Live Sessions Anneka will go over specific concepts covered and you will also have the opportunity to ask her any related questions that have arisen for you as you work your way through the content. The Live Sessions will take place on Wednesday 30th September from 8-8.30pm (AEST) and Wednesday 14th October from 8-9pm (AEDT).

2. Written recipes and resources:

The live sessions will supported by printable recipes and resources which will take you through the process step by step so you can study and work through them at your own pace.

3. Closed Online Forum

An integral part of the course will be the closed online forum. This will be the place where you can ask Anneka any questions that come up as well as troubleshoot any issues that arise during the course. It is also a place where you can share your experience with other like-minded bakers. This group will remain open for questions and feedback until Friday 16th October, but you will be able to refer back to the content for up to 6 months after the course finishes.

Student numbers

We will only be accepting a limited number of bakers for this course so that Anneka can answer your baking questions during the live sessions and provide personal feedback via the closed online forum throughout the course.

Who is this course suitable for?

This course is, quite simply, suitable for everyone, but it is aimed at intermediate to experienced bakers. As this course is completed online, it is suitable for students from all over the world.

What will I receive?

• Four virtual live baking demonstrations (which will be recorded) where you will learn and bake along with Anneka Manning through the complete process of making your own sourdough.
  
• Personal, timely baking advice, guidance and encouragement from Anneka throughout the course.
  
• Access to a private online forum where you can connect with Anneka and fellow students – asking questions, sharing discoveries and supporting one another as you explore the art of making sourdough.
  
• Two online Live Sessions with Anneka (see schedule above), where she expands on key concepts and answers your questions as they arise while you work through the content.
  
• The opportunity to explore the science of baking within a welcoming (virtual) community of like-minded bakers.
  
• A thorough understanding of the “why” behind baking – and the ability to apply that knowledge to achieve consistent, reliable results.
  
• Membership to BakeClub’s exclusive The Kitchen Table online group upon completion of the course.
  
• Lasting baking confidence, knowledge and skills you can draw on every time you step into your kitchen.

What will I learn?

• What a sourdough starter is
• How to make your own sourdough starter
• How to feed, maintain, store and get the most from your sourdough starter
• What a levain or pre-frement is
• Key ingredients and equipment needed to make great sourdough bread
• What is the most ideal way to knead and prove your sourdough
• Using proving baskets and how to shape your sourdough without them
• The secret to a crunchy crust and chewy texture (like the artisan ones you buy!)

How will I get the most out of this course?

To truly benefit from this course, we recommend setting aside 3–4 hours each week to read the content, watch the videos, join the online Live Sessions and bake the recipes. This dedicated time will allow you to build skills steadily and gain the full, far-reaching benefits the course is designed to deliver.

We understand that life can sometimes interrupt the best of plans – which is why you’ll have 6 months’ access to the course content – but consistent time and effort will make all the difference to your progress, confidence and enjoyment in the kitchen.

So, is Sourdough for me?

• Would you like to master the technique of making your own sourdough bread from scratch?
• Would you love to be able to bake artisan-style bread at home?
• Would you like to be guided and inspired by Anneka's 30+ years of baking experience in your own kitchen?
• Do you have more time on your hands at the moment and keen to learn a new skill?

If any of these sound like you, then this course is the one for you!