- Mon 6 January - Wed 8 January 2020
Wembley, no spaces left
- Wed 15 April - Fri 17 April 2020
Wembley, 9 available spaces
This three day course will provide you with everything you need to know about sourdough baking.
In particular, you’ll gain a thorough understanding of what wild yeast baking is and of how the fermentation process creates the full flavour of sourdough. You’ll discover what actually happens when you mix the basic ingredients of flour and water together to create a starter (which you’ll do) and you’ll learn what to do in order to keep it alive and healthy.
While rich in specific information about wild yeast baking, this course also covers some of the more fundamental skills required for working with dough, namely mixing, proving and baking.
Over the three days you will create a range of sourdough bakes, including a 100% rye loaf, focaccia, brown levain, a no-knead loaf, a baguette, fougasse, croissants, pizza and Borodinsky rye.
This is the ultimate course for anyone who has ever wanted to make and bake perfect sourdough bread.
It takes place between 10:00am and 4:30pm and includes lunch each day.
Allergen information: this course uses wheat, rye, dairy, sulphites and egg. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. 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.