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Course dates

  • Sun 27 January 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sun 27 January 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Sat 2 February 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sat 2 February 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Fri 8 February 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Fri 15 February 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Fri 15 February 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Wed 20 February 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Fri 22 February 2019, 2:00pm - 5:00pm
    Borough Market, 8 available spaces
  • Wed 27 February 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Fri 8 March 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Fri 8 March 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Sat 16 March 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sat 16 March 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Thu 28 March 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Thu 28 March 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Wed 10 April 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Wed 1 May 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Wed 1 May 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Thu 9 May 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Fri 31 May 2019, 10:00am - 1:00pm
    Borough Market, no spaces 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, 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.