I’m no sourdough baker, which is why I signed up to an online class with Sydney chef, author and educator Holly Davis. I didn’t get into the whole pandemic sourdough baking trend but recognise the satisfaction of making delicious nutritious bread at home. It takes time and commitment to the process. You need a starter, good quality flour, patience and perseverance.

As a fermented product, sourdough has prebiotic benefits, is easier to digest, has low GI and, when using a proportion of wholewheat flour, is nutritious.

The magic of a true sourdough is wild fermentation and only three ingredients – flour, water, salt. An active starter is essential. You can make your own over about two weeks using rye flour and water, capturing yeast and bacteria from the air, or use some from a fellow baker. The starter needs occasional love and attention to keep it viable but is pretty forgiving.

There are plenty of videos on YouTube from amateur and professional sourdough bakers but nothing beats having a real teacher – one who can answer your questions and give feedback on your (inevitable) failures. Apart from Holly’s online course, which is two hours over four consecutive Sundays, there are a couple of local in-person options. With both, you will leave with your very own starter.

• Moonacres School, Robertson – Baker Lachlan Campbell takes time out from baking Moonacres bread to share his passion. Lachie moved to the rarefied air of the highlands from Woonona in 2020.
• Buena Vista Farm, Gerringong – Farmer, “from scratch” cook and author Fiona Weir guides a small group through a sourdough masterclass learning about starters and making a loaf. There is a bonus walk through the farm and farm animal meet and greet.

Do you want professionally made sourdough now?

• Moonacres Bakery – The Robertson bakery was started by Dougal Muffett in 2017 and used sustainable stoneground, certified heritage flour.
• flour, water, salt – Joost Hilkemeijer started Berry Organic Sourdough bakery in 2002 and stocks cafes, restaurants and shops on the south coast, Canberra and southern Sydney. Bakery cafe 'flour, water, salt' in Kiama stocks classic Berry sourdough, Vienna white, fruit loaf, grain and sourdough pizza bases as well as a range of small batch jams and marmalades, pastries, cakes and biscuits.
• Ciro’s Pizza – For another local sourdough hit in the form of a pizza base, head to Ciro’s Pizza at Thirroul or their occasional pop-up at The Barrel Shepard in Bellambi.

• Millers' Local Bakehouse – You may be familiar with all the cakes and pastries that come from the Millers Bakehouse kitchen. Thankfully, occasionally you will be able to buy Millers sourdough too. Check the Millers' Instagram page for weekly updates on what's available where.