Course dates
- Wed 17 October 2018, 2:00pm - 5:00pm
Pavilion Road, 1 space left - Fri 19 October 2018, 10:00am - 1:00pm
Borough Market, 2 available spaces - Fri 19 October 2018, 2:00pm - 5:00pm
Borough Market, no spaces left - Sun 21 October 2018, 10:00am - 1:00pm
Pavilion Road, no spaces left - Sun 21 October 2018, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Wed 31 October 2018, 10:00am - 1:00pm
Pavilion Road, 8 available spaces - Wed 31 October 2018, 2:00pm - 5:00pm
Pavilion Road, 11 available spaces - Thu 1 November 2018, 2:00pm - 5:00pm
Pavilion Road, 12 available spaces - Wed 7 November 2018, 10:00am - 1:00pm
Borough Market, no spaces left - Sun 11 November 2018, 10:00am - 1:00pm
Pavilion Road, no spaces left - Sun 11 November 2018, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Wed 14 November 2018, 10:00am - 1:00pm
Borough Market, 3 available spaces - Sat 17 November 2018, 10:00am - 1:00pm
Pavilion Road, no spaces left - Sat 17 November 2018, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Wed 21 November 2018, 10:00am - 1:00pm
Pavilion Road, 9 available spaces - Wed 21 November 2018, 2:00pm - 5:00pm
Pavilion Road, 10 available spaces - Fri 23 November 2018, 2:00pm - 5:00pm
Borough Market, no spaces left - Wed 28 November 2018, 10:00am - 1:00pm
Pavilion Road, 10 available spaces - Thu 29 November 2018, 10:00am - 1:00pm
Pavilion Road, 8 available spaces - Sat 8 December 2018, 10:00am - 1:00pm
Pavilion Road, no spaces left - Sat 8 December 2018, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Sun 16 December 2018, 10:00am - 1:00pm
Pavilion Road, no spaces left - Sun 16 December 2018, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Fri 21 December 2018, 10:00am - 1:00pm
Borough Market, 10 available spaces - Fri 21 December 2018, 2:00pm - 5:00pm
Borough Market, 1 space left - View all course dates
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 and rye. 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.