Course dates
- Thu 12 August 2021, 10:00am - 1:00pm
Borough Market, no spaces left - Wed 18 August 2021, 10:00am - 1:00pm
Borough Market, no spaces left - Sun 22 August 2021, 2:00pm - 5:00pm
Wembley, no spaces left - Sun 29 August 2021, 10:00am - 1:00pm
Borough Market, no spaces left - Fri 10 September 2021, 10:00am - 1:00pm
Borough Market, 7 available spaces - Sat 18 September 2021, 2:00pm - 5:00pm
Borough Market, no spaces left - Wed 22 September 2021, 10:00am - 1:00pm
Borough Market, 12 available spaces - Sun 3 October 2021, 2:00pm - 5:00pm
Wembley, 12 available spaces
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 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.
COVID 19 response – all participants will be asked to complete a screening form prior to arriving at the Bakery Schools.