WIRED OPEN LABS 2018: Wild Yeast Artisan Bread Making
  • The WIRED Lab WELCOMES Kim and sebastian from The Sir George AS PART OF THE WIRED OPEN LABS WORKSHOP SERIES 2018.

  • Learn the history, techniques and tips you need to create the perfect sourdough loaf.

  • In this 3 hour workshop you will:

Bake a loaf, using the wood fire oven designed by Alan Scott;
Learn how to capture wild yeast to use in a starter dough, and using the right flour to create a great loaf;
Use moulding techniques to create the renowned artisan loaf from the Sir George;
The workshop will be followed by a tasting, to illustrate the different characteristics of breads baked in different ways.

Who Should Attend?

No previous experience in bread making is necessary to get the most of this fantastic opportunity.

What You'll Get

Each attendee will take home a complimentary Wild Billy loaf of bread, having learnt some of the tricks and techniques of the bakery trade.

What To Bring?

All materials supplied on the day. Make sure you're wearing something you don't mind getting a bit dirty!


Monday 10 September, 2018
9:30am - 12:30pm


The Sir George
Riverside Drive
Jugiong, NSW 2726

For groups who wish to organise an experience of all Jugiong has to offer we highly recommend Jugiong Retreats, an 'experiences' booking service.


$70 per ticket (GST inc)
12 places available

Contact Details

Anna Schoo | The Wired Lab | anna@wiredlab.org


ABOUT Kim & Sebastian

Kim Gamble

I have been involved in the hospitality business for 35 years and for most of that time have had an in house bakery so that I could control the quality and product I used with my food, as it was always very important to ensure the bread matched the food. Over the years, from my travel overseas and from employing trained artisan bakers, I have learnt their tricks and techniques to make simple, flavoursome, well textured bread.
My previous role before coming to Jugiong was running the Rottnest Bakery on Rottnest Island in WA .
There I worked with the artisan baker to develop the wild yeast and use natural salt from the lakes at Rotto to show their synergies in the finished loaf.

Sebatian Wuest

Our  baker Sebastian Wuest is a young baker from Germany that joined us at the beginning of the project at the Sir George. He was trained as a chef but has a passion for artisan breads and asked to be involved in our bread project. He was involved in starting the wild yeast culture and working with it and the flours available to developing our signature loaf The Wild Billy. He has been working with different ovens while perfecting his loaf.

About The Sir George

One of our cornerstones when setting up The Sir George was to develop a bakery and make fantastic bread.
We put our feelers out for a baker that wanted to be part of our team. Sebastian came on board and we set about planning the bakery and building a wood fired oven to the design of Alan Scott (a Tasmanian that perfected the construction of wood fired bread ovens in American and Australia).
We searched the country for the right flour while Sebastian had grown his starter from the wild local yeasts. He then went back to Germany for a long holiday before he started work. He of course took the starter on holiday with him and nurtured it every day, returning three months later with a still happy healthy starter "Mother Dough", with a German accent!


This project is assisted by the Australian Government through the Australia Council, its arts funding and advisory body.


The Wired Lab is supported by the NSW Government through Create NSW.



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WIRED OPEN LABS 2018: Wild Yeast Artisan Bread Making

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