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Course dates

  • Sun 9 January 2022, 9:30am - 12:30pm
    Borough Market, no spaces left
  • Wed 12 January 2022, 2:00pm - 5:00pm
    Borough Market, 6 available spaces
  • Sat 29 January 2022, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Wed 2 February 2022, 2:00pm - 5:00pm
    Borough Market, 6 available spaces
  • Sat 12 February 2022, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Fri 18 February 2022, 9:30am - 12:30pm
    Borough Market, 6 available spaces
  • Fri 25 February 2022, 2:00pm - 5:00pm
    Wembley, 10 available spaces
  • Wed 2 March 2022, 9:30am - 12:30pm
    Borough Market, 12 available spaces
  • Sat 12 March 2022, 9:30am - 12:30pm
    Borough Market, no spaces left
  • Thu 24 March 2022, 9:30am - 12:30pm
    Borough Market, 12 available spaces
  • Sun 27 March 2022, 9:30am - 12:30pm
    Wembley, 6 available spaces
  • 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 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.

COVID 19 response – all participants will be asked to complete a screening form prior to arriving at the Bakery Schools.