Sourdough - The Ultimate Slow Food with Lachlan Campbell - Saturday 14 March

Saturday 14 March

Autumn: Gratitude & the Grain

Autumn calls for depth and patience — the flavour that comes with time. In this class, Lachlan explores fermentation at its slowest and most rewarding, working with ancient grains, nuts, and fruits that celebrate the harvest. Bread that feels like gratitude made tangible.

There’s something timeless about the act of baking sourdough. It begins simply — flour, water, salt, and wild yeast — yet it becomes something far greater: a living rhythm that connects us to the land, to tradition, and to ourselves.

At Moonacres, we believe sourdough isn’t just bread. It’s an act of care. It teaches patience, humility, and attentiveness — qualities often forgotten in the rush of modern life.

In this hands-on class, baker Lachlan Campbell guides you through every stage of the sourdough journey. You’ll leave not only with a beautiful loaf, but with the knowledge and rhythm to bake at home — again and again.

Why Sourdough Matters

Sourdough is slow food at its most elemental. The fermentation process breaks down gluten and phytic acid, making it easier to digest and more nutritious. It feeds your gut, your senses, and your soul.

Each loaf is a conversation between grain, water, air, and time. No two are the same — and that’s the point. Baking sourdough teaches us to listen, to adapt, to be present.

When you bake regularly, it becomes more than a skill — it becomes a ritual. Feeding your starter each morning. Folding dough gently in the quiet of the kitchen. Sharing warm slices with family or friends. It’s a rhythm that fits beautifully into life — grounding, nurturing, and deeply human.

Sourdough reconnects us to what’s real: the ingredients, the process, the patience, and the pleasure of feeding one another.

Lachlan’s classes are hands-on, and full of warmth. You’ll work with the best milled flour, feel the dough come alive beneath your hands, and discover the quiet joy that’s baked into every loaf.

Leave nourished — body, mind, and spirit — with your own bread, your own starter, and the confidence to keep baking long after the day is done.

You’ll learn to:

• Build and care for your own starter — the wild yeast culture that brings the dough to life.
• Mix, fold, and shape with confidence, understanding the texture and feel of a living dough.
• Master fermentation — the slow transformation that gives sourdough its signature flavour and character.
• Bake with intuition — reading time, temperature, and touch instead of rigid recipes.

This class is suited to keen beginners as well as those with breadmaking experience.