FAQs

Not at all. These workshops are designed for complete beginners as well as those who’ve tried sourdough before and felt confused or overwhelmed. Most people who join are first timers.

No. Because the process of making sourdough can take up to 3 days in winter there will be no baking on site. Instead, you will create a dough made from the starter that you will bake at home later.

Kirsty also brings dough at different stages of fermentation so you can see and learn the full process, including shaping and preparing dough for baking at home. A pre-baked loaf is also shared during the session so you can taste and see what you will be making.

Yes. You’ll receive sourdough starter 9thats 20+ years old) to take home, along with guidance on how to care for it and keep it healthy.

Because you will be making dough to bake home later you will need to bring a round bowl (ideally 30cm in diameter), a tea towel or something to cover the dough (such as a silicon cover) and if you have a set of digital scales bring them along. Kirsty provides the starter, dough ingredients and instructions. You will also be emailed more information about the workshop plus handouts after you have signed up.

Each workshop runs for approximately 90 minutes.

Absolutely. Many attendees come to No Fuss Sourdough after feeling overwhelmed by other methods or following online instructions. The workshop is designed to simplify the process and rebuild confidence.

Kirsty is a qualified naturopath with a focus on gut health. During the workshop, she explains why she chooses sourdough, how ingredients matter, and how sourdough can be part of a gut-supportive diet.

Yes! Questions are encouraged and this is why Kirsty has kept her workshops small and interactive with only 8-10 people maximum per workshop.

Yes. The goal is for you to leave feeling confident and capable with a dough that will be baked at home (either later that night or the next day). And your dough can be turned into bread or also used to make pizza dough. You will leave with a clear understanding of the process and how to repeat it at home.

Unfortunately not yet. I do use a blend of wheat, rye and spelt which are much better tolerated for people with gluten intolerance, however not suitable for celiac or people with gluten allergies.