This Sourdough Bread Course is suitable for anyone who likes to learn new skill - no previous experience is needed. This sourdough course is held in a domestic kitchen in a small group to allow you to practice making bread in similar surroundings that you might have at home. The small groups are ideal for learning and ensuring that you get most out of your day. During the day you will learn how to make your own sourdough starter and use it to bake delicious bread with just natural yeast. You will also learn how to use your sourdough starter to prepare other breads and bakes.
The day will start with cup of tea or coffee and friendly chat about what to expect from the day. We then move to our kitchen, which is part of a lovingly refurbished Victorian house. Here you will learn how to mix basic sourdough and more importantly how to knead it, so it rises well. By the end of the morning, your sourdough bread will be happily rising, whilst you enjoy a light lunch, tasting different types of bread made earlier by us.
We will show you not only how to bake your own sourdough bread, but also how to look after your sourdough starter, how to use your sourdough starter in everyday baking and how to fit sourdough bread baking into your busy life.
You will get the chance to experiment with different types of flours, including organic rye, wholemeal, malted and other heritage flours.
The day will finish in late afternoon and you will leave full of ideas and with a step by step tutorial on how to make sourdough bread at home, your own freshly baked sourdough breads and sourdough starter.
Rustic Sourdough Bread
Cheese Sourdough Twists
Rye Sourdough Bread with Caraway Seeds
Crusty White Rolls with Sourdough Starter
Walnut & Cheese Sourdough Scones
Full day hands on tutorial in a small group of 1-3 people (10am start - 4 pm approx)
Course handouts with detailed descriptions of how to make sourdough bread, sourdough starter recipe and useful resources information
Delicious refreshments - tea or coffee throughout the day, handmade biscuits and light lunch
3-4 large loaves of bread and bread rolls that you bake on the day (or more !)
WHAT OTHER'S SAID
'Thank you very much for the notes Magdalena. I have successfully made a couple of sourdough loaves now and used up the discarded starter for sourdough pancakes and brownies.
Feeling very pleased with myself!'
Tracey, Sevenoaks Kent
'I've been avid baker for years, but I've always been a bit scared of sourdough bread baking. I mean, waiting around for hours and not even being sure whether I'm doing the right thing! Most of my previous efforts just ended in disaster. That's is why I've really enjoyed your sourdough course, because it gave me the foundations of how to make a good sourdough at home. I've already baked several batches of excellent rye sourdough and I'm now buying wholemeal stoneground flour from local mil. It makes a big difference in taste and it's good to know that my family is eating something that's purely natural!'
James, Hastings, East Sussex
'I've always loved the taste of sourdough bread, but I could never find the time to actually bake one. Well, at least that's what I though! Thank you for showing us now to fit sourdough baking into day to day cooking and baking. You were right, it really doesn't take that long, when you know what to do!
I also wanted to thank you for the sourdough starter you gave us, I've been using the discarded started to bake breakfast muffins and they taste delicious.'
Oliver, Chislehurst, London
'Thank you for such a relaxing day - I really enjoyed your sourdough workshop and I've learned so much! You'll be pleased to know that my sourdough starter is still well and I've been 'feeding it' with rye flour for extra flavour. My wife keeps pinching it though to make breakfast pancakes as they are so delicious.
Jonathan, Bromley, London
'Sourdough bread baking was always a bit of a mystery to me. I've always enjoyed eating it, but could never really make it properly. You've explained everything so clearly and watching you kneading & shaping the dough gave me a good understanding on how the bread ment to behave. You can never get that from a cookery book!
Marian, Bexley, Kent
'I've recently become sensitive to gluten and red somwhere that sourdough is easier to digest than normal bread. For the first time, I've tried to eat sourdough and I was surprised that I really liked the flavour and it really was a bit easier on my stomach. I couldn't really find a decent sourdough bread baker in my area, so I've tried to bake sourdough myself, but it wasn't as good as the one I had before. I wanted to learn how to bake my own sourdough bread, so that I can experiment with different flours and enjoy my own bread every day. The day was excelent - you packed so much into one day and the bread we produced was exactly what I was after! Thank you so much for the lunch - it was delicious and a perfect way to try different breads.'