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Course dates

  • Sat 28 September 2019, 10:00am - 4:30pm
    Borough Market, no spaces left
  • Thu 3 October 2019, 10:00am - 4:30pm
    Borough Market, no spaces left
  • Sat 19 October 2019, 10:00am - 4:30pm
    Borough Market, no spaces left
  • Thu 24 October 2019, 10:00am - 4:30pm
    Borough Market, 3 available spaces
  • Fri 1 November 2019, 10:00am - 4:30pm
    Borough Market, no spaces left
  • Sat 16 November 2019, 10:00am - 4:30pm
    Borough Market, no spaces left
  • Wed 20 November 2019, 10:00am - 4:30pm
    Borough Market, no spaces left
  • Fri 10 January 2020, 10:00am - 4:30pm
    Wembley, 9 available spaces
  • Thu 30 January 2020, 10:00am - 4:30pm
    Wembley, 12 available spaces
  • Fri 21 February 2020, 10:00am - 4:30pm
    Wembley, 12 available spaces
  • Fri 27 March 2020, 10:00am - 4:30pm
    Wembley, 12 available spaces
  • View all course dates

This full day workshop gives you the chance to really understand sourdough bread making and will show you how baker’s yeast can be replaced with wild yeast in all of your home baking.

You’ll create your own starter and then use ours to produce a full range of sourdough breads including a simple sourdough, a 100% rye, a brown levain and a baguette.

This workshop is suitable for all levels of experience, runs for 6½ hours and includes lunch.

Allergen information: this course uses wheat, rye and dairy. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. However, the only dairy used in this class is cheese on the sourdough pizza you will make for lunch – if you require vegan cheese (soy) please make us aware at the time of booking. For more information regarding our ingredients, please contact us before booking your course.

For more information on our booking policy, please read our full Terms & Conditions.