Click here to jump directly to upcoming workshop dates!

Would you like to learn how to bake your own sourdough bread at home, but don’t know where to start? Do you dream of baking the perfect sourdough loaf – crispy on the outside, soft and airy on the inside, with that signature tangy flavour? Now’s your chance to learn the secrets of this age-old craft at my exclusive In-Person Sourdough Baking Workshop in Singapore.

Great bread has only three ingredients: Flour, water, and salt.

Store-bought bread, on the other hand, often has up to 100 ingredients 🤯

No wonder that real artisan bread, slowly fermented without any added chemicals, is a lot healthier for your gut than the stale and overpriced stuff you get in the store. Not to forget, homemade bread is way cheaper 😉

And it’s much easier to make great sourdough bread at home than many “experts” will tell you.

Join us for a fun and relaxed morning workshop in Singapore to learn the secrets of sourdough bread baking.

It’s perfect for beginners who have no experience with sourdough, or those who only have traumatic experience with sourdough so far 🤓 Together, we’ll turn you into a confident baker who can make this easy, delicious, and healthy bread all on their own!

What you’ll learn:

Sourdough Starter Mastery:
Learn how to maintain a healthy sourdough starter – your foundation for incredible bread.

Dough Preparation and Handling:
Understand how to mix, knead, and fold dough for perfect dough development.

Shaping Techniques:
Learn to shape dough into beautiful loaves that rise perfectly in the oven.

Baking to Perfection:
From achieving the ideal curst to baking at the right temperature, you’ll uncover all the pros’ tips and tricks.

Troubleshooting Tips:
Gain insight into common challenges (flat loaves, dense crumb, and more) and how to avoid them.

Available classes:

There’s German-style rye sourdough, which is a darker, denser bread, with a rich taste:

… and there’s white sourdough, which is a fluffier, softer bread with a not-very-sour taste.

What’s included:

👐 hands-on knowledge and experience
🫙 my starter (which has served me for over 7 years now!)
📝 a helpful handout detailing every step
🫨 a banneton filled with dough you made yourself to bake the next day
🤫 surprise extra goodies

The class gave me confidence for my job, since I‘m baking bread for my employers. I learned it requires patience and time, and how to use the right measurements for all the ingredients. Thanks a lot for teaching us! 

Mencho, rye sourdough class participant

The organisational nitty-gritty:

🌐 Classes are held in English, but
🇩🇪 can be held in German, if all participants speak German
💕 Helpers are welcome, of course!
🕒 Classes start at 9am and end 1:30/2pm, with a 1.5 hour lunch break
📍 Location is Leedon Heights
💸 Price per person is 149 SGD

🤩 ☺️ 🤓 If you sign up as a group of three or more, you’ll get two benefits:
You can arrange for a private date, and you’ll get a discounted rate of 129 SGD per person.

I attended Nicola’s sourdough workshop as a complete beginner to any type of cooking or baking and it was a wonderfully encouraging experience. Nicola shared a strong mature starter, and with her clear instructions, I have been successfully baking at home. Nicola’s genuine passion for sourdough is contagious—I’ve developed a fondness for my starter as if it were a cherished pet and look forward to baking many more breads!

Danielle, white sourdough class participant

🗓️ Upcoming Workshop Dates

Rye Sourdough:
January 13th (Monday)
January 16th (Thursday)

White Sourdough:
December 27th (Friday) sold out
December 28th (Saturday) – 2 spots left
January 22nd (Wednesday) – 2 spots left
January 23rd (Thursday)

For private dates, please send an email to nicola@proofperfected.com

Sign up below, and I’ll see you soon! 🧑‍🍳🤩

Nicola’s experience and passion for baking really made this workshop fun and educational at the same time. From mixing the starter to shaping the loaves, we rolled up our sleeves and got our hands flour-dusted. Nicola’s detailed explanations made the process feel very manageable. We folded, stretched, and shaped, all under her watchful eye. With a keen eye for detail and a passion for baking, she guided us through each step with patience and precision.

As our dough rested and fermented, we chatted about the science behind gluten. No question was too small as she indulged us in a discussion of all the nitty-gritties of sourdough baking. Thank you Nicola for making sourdough baking less intimidating for me! 😊

Shivani, white sourdough class participant