OSHAWA WORKSHOP FIELD GUIDE
Seeds & Sourdough at Parkwood: Knead, Flavor, and Take It Home
A focused, hands-on workshop that teaches sourdough fundamentals and how to elevate loaves with seeds, nuts, dried fruit and herbs.
Seeds & Sourdough at Parkwood: Knead, Flavor, and Take It Home.
At Parkwood National Historic Site in Oshawa, an evening workshop condenses the slow craft of sourdough into a structured, hands-on session led by instructor Melina. Participants learn fundamentals, test flavor combinations, taste finished bread, and leave prepared to finish and bake their own loaf at home.
Highlights
Workshop Highlights
Step‑by‑step instruction with an experienced baker
Melina guides the class through sourdough fundamentals and practical techniques designed to build confidence—whether you’re new to sourdough or refreshing your skills.
Customize loaves with seeds, nuts, fruit and herbs
The workshop focuses on inclusions—choosing and incorporating seeds, nuts, dried fruit and herbs—to create flavorful, textured loaves you’ll be proud to bake at home.
Starter, tools and a loaf ready to finish
Everything needed to continue baking is provided in class: an organic sourdough starter, ingredients, a proofing basket and bowl, dehydrated starter, a scoring blade and a detailed recipe and instruction book; you’ll leave with your own loaf ready to bake the next day.
What the day feels like
An evening of hands‑on making and tasting
The class unfolds as a practical, intimate session: gather at the Carriage House, mix dough and select inclusions, sample baked sourdough paired simply with olive oil, balsamic and butter, and prepare a proofed loaf to carry home. The emphasis is on learning efficient techniques that help you bake successfully with less guesswork.
THE CLASS
Step‑by‑step instruction with an experienced baker
Melina guides the class through sourdough fundamentals and practical techniques designed to build confidence—whether you’re new to sourdough or refreshing your skills.
THE FLAVORS
Customize loaves with seeds, nuts, fruit and herbs
The workshop focuses on inclusions—choosing and incorporating seeds, nuts, dried fruit and herbs—to create flavorful, textured loaves you’ll be proud to bake at home.
TAKE HOME
Starter, tools and a loaf ready to finish
Everything needed to continue baking is provided in class: an organic sourdough starter, ingredients, a proofing basket and bowl, dehydrated starter, a scoring blade and a detailed recipe and instruction book; you’ll leave with your own loaf ready to bake the next day.
Suitability
Who it's for
Who this workshop suits—and why.
Practical planner
Details to review before reserving
This is an evening workshop with a class duration listed as 2 hours.
All starter, ingredients and tools are provided: fresh organic starter, ingredients to mix and prepare your loaf (including inclusion choices), a proofing basket, bowl, dehydrated starter, scoring blade and a detailed instruction and recipe book.
Sourdough samples are served during class alongside an olive oil and balsamic dipper and a butter board.
The workshop meets at the Carriage House at Parkwood National Historic Site.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
Will I leave with bread I can bake at home?
Yes. You will leave with your own prepared loaf that will be ready to bake the next day.
Are materials provided or do I need to bring anything?
Everything needed to get started is provided, including a fresh organic starter, ingredients, proofing basket and other tools, plus an instruction and recipe book.
Who teaches the class?
The instructor for the workshop is Melina, who leads step‑by‑step instruction and shares practical tips.
Will there be tastings during the class?
Yes. Participants enjoy sourdough samples served with an olive oil and balsamic dipper and a butter board.
Is this suitable for beginners?
Yes. The class is described as perfect for first‑time bakers and is designed to build confidence and creativity.
What kinds of inclusions can I work with in class?
The workshop covers inclusions such as seeds, nuts, dried fruit and herbs, and you’ll choose your preferred mix when preparing your loaf.