£95.00 per person | Half day
Borough Market & Wembley
Introduction to Sourdough Baking Workshop
Course dates
- Sun 4 August 2024, 2:00pm - 5:00pm
Wembley, no spaces left - Wed 7 August 2024, 9:30am - 12:30pm
Borough Market, no spaces left - Sun 11 August 2024, 2:00pm - 5:00pm
(limited availability)
Borough Market, 2 available spaces - Sun 18 August 2024, 2:00pm - 5:00pm
Borough Market, no spaces left - Sun 25 August 2024, 2:00pm - 5:00pm
Borough Market, 10 available spaces - Wed 28 August 2024, 2:00pm - 5:00pm
Borough Market, no spaces left - Fri 30 August 2024, 2:00pm - 5:00pm
(limited availability)
Wembley, 7 available spaces - Sun 8 September 2024, 2:00pm - 5:00pm
Wembley, 12 available spaces - Wed 11 September 2024, 2:00pm - 5:00pm
Borough Market, 12 available spaces - Fri 27 September 2024, 9:30am - 12:30pm
Wembley, 12 available spaces - Sun 6 October 2024, 2:00pm - 5:00pm
Borough Market, 12 available spaces - Thu 10 October 2024, 9:30am - 12:30pm
Wembley, 12 available spaces - Fri 25 October 2024, 2:00pm - 5:00pm
Borough Market, 12 available spaces - Sun 3 November 2024, 9:30am - 12:30pm
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.
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.
Workshop duration
This Workshop runs for 3 hours.
Workshop suitability
This Workshop is suitable for all levels of experience.
Booking policy
For more information on our booking policy, please read our full Terms & Conditions.