Introduction to Sourdough Course
Half Day (4 hours) £195 for 2 persons including lunch.
(suitable for complete novices and the more experienced home baker)
10.30 - 13.30 or afternoon by arrangement.
FLOUR – WATER - SALT
This half day, hands on workshop, will cover the fundamentals of sourdough bread making and show you what makes wild yeast baking so special.
What is a starter? How do you manage it? How can I fit it in around a busy life? Why is sourdough better for me and how it helps with digestibility? What do I do with my discard?
We will cover all this and more………………
We will make a malted sourdough with dough I have prepared in advance and you will create a classic organic white and wholemeal sourdough using my mature starter. You will also create your own individual hand-made Artisan Sourdough Pizza for lunch. I will take you through ingredients, processes and shaping techniques. You’ll have all the recipes, a pot of my starter, sourdough pancakes, 2 delicious freshly baked malted sourdoughs and two that you have made yourselves to take away and bake at home. (Note, to shape your sourdough bread for final proving at home, you will need a proving basket (banneton) If you already have these please bring them with you, 1 for each person, otherwise we can supply them at cost (£10 each) which you will be able to use going forward.
Booking and Availability
We can run this for up to 2 persons, so the total is £195 whether it is 1 or 2 people. This includes home made sourdough pizza lunch and lots of samples to take home including a pot of our sourdough starter which celebrates its 41st birthday this year!!!..
Create your own individual hand-made Artisan Pizza. Make your dough, add your toppings from a range of fresh produce, top with mozzarella, sprinkle with olive, chilli or avocado oil and bake, served with a glass of wine. We can also provide vegetarian options by prior arrangement.
We run this course on weekdays and weekends, subject to availability.
Please email [email protected]
or call 01425 616895 07796213774 to discuss and book.