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Course dates

  • Fri 31 May 2019, 10:00am - 1:00pm
    Borough Market, 1 space left
  • Fri 31 May 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Sat 1 June 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sat 1 June 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Sun 9 June 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sun 9 June 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Sun 16 June 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sun 16 June 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Thu 20 June 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Sat 6 July 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Thu 18 July 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Wed 24 July 2019, 10:00am - 1:00pm
    Borough Market, 1 space left
  • Wed 24 July 2019, 2:00pm - 5:00pm
    Borough Market, 7 available spaces
  • Thu 3 October 2019, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Thu 10 October 2019, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Thu 17 October 2019, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Thu 24 October 2019, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • Thu 31 October 2019, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • Thu 14 November 2019, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • Thu 21 November 2019, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • Thu 21 November 2019, 2:00pm - 5:00pm
    Wembley, 12 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 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.