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Private Bread and Pizza Dough Class

This is the private, in-home version of the Bread & Pizza Dough class, offering hands-on instruction tailored to your kitchen, your pace, and your questions.

In this session, we focus on making and working with naturally leavened doughs for both bread and pizza. You’ll learn how to mix, ferment, handle, and bake dough with confidence, while understanding how hydration, timing, and fermentation affect the final result.

Together, we’ll work through the full process, from mixing and fermentation to shaping and baking. You’ll see how bread dough and pizza dough behave differently, how to adjust techniques for a home kitchen, and how to make decisions based on what your dough is telling you rather than relying on rigid recipes.

The private format allows us to slow things down where needed, repeat techniques, and adapt the session to your experience level. There’s no pressure to keep up with a group and plenty of time to ask questions as they come up. This class is beginner-friendly, but it builds on basic sourdough knowledge and is ideal if you’re ready to start baking bread and pizza regularly at home.

By the end of the session, you’ll have fresh bread and pizza, a clearer understanding of dough behaviour, and the confidence to continue baking both in your own kitchen.

Important scheduling details

This private class is offered in-home only, within Kingston and nearby surrounding areas, generally within a 30-minute drive. Evening sessions are available within Kingston only. Travel outside of Kingston is scheduled during daytime hours only.

This in-home class is available within Kingston and nearby communities. If you’re unsure whether your location qualifies, please contact me before booking.

$39500

What You'll Learn

In this private Intro to Sourdough session, you will learn:

  • What sourdough is and how natural fermentation works
  • How to recognise a healthy, active sourdough starter
  • The basic stages of sourdough baking, from mixing to baking
  • How to weigh and scale dough accurately for consistent results
  • Simple techniques for mixing, folding, shaping, and scoring
  • Common beginner mistakes and how to avoid them

By the end of the session, you’ll have a clear understanding of how sourdough works and the confidence to continue baking in your own kitchen, without relying on guesswork or conflicting advice.

What’s Included
  • A warm sourdough loaf that you scored and baked yourself
  • A take-home item from the evening such as a second loaf, gingerbread dough, or another seasonal bake
  • A dried starter pack with complete instructions to revive at home
  • A simple and reliable sourdough formula to keep practising

What To Bring

For this private in-home class, you do not need to bring any baking equipment or ingredients.

Please ensure:

  • A clean kitchen workspace
  • Access to a standard home oven that can reach 475°F (245°C)
  • Basic kitchen lighting and adequate counter space
  • I’ll bring the ingredients, tools, and materials needed for the session, including dough, starter, and baking equipment.

Location

📍 In-Home (Kingston & surrounding areas within 50 km)

Class Size

1-5 students per session to ensure personal attention and a relaxed pace.