Course dates

  • Thu 5 January 2023, 9:30am - 12:30pm
    (limited availability)
    Borough Market, 3 available spaces
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  • Sun 15 January 2023, 9:30am - 12:30pm
    (limited availability)
    Wembley, 6 available spaces
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  • Fri 20 January 2023, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Wed 25 January 2023, 9:30am - 12:30pm
    Borough Market, 8 available spaces
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  • Fri 3 February 2023, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 4 available spaces
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  • Sun 12 February 2023, 9:30am - 12:30pm
    Wembley, 9 available spaces
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  • Wed 15 February 2023, 9:30am - 12:30pm
    Borough Market, 12 available spaces
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  • Thu 23 February 2023, 2:00pm - 5:00pm
    Wembley, 10 available spaces
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  • Sun 5 March 2023, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Thu 9 March 2023, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
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  • Fri 17 March 2023, 9:30am - 12:30pm
    Borough Market, 12 available spaces
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  • Sun 26 March 2023, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Wed 29 March 2023, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
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This half day workshop will explain the fundamentals of sourdough bread making and show you what makes wild yeast baking so special.

You’ll create your own starter and then use ours to produce a brown levain and 100% rye and we’ll show you the process of a no knead sourdough.

This sourdough workshop is suitable for all levels of experience and runs for 3 hours.

Allergen information: this course uses wheat, rye and sulphites. 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.