Course dates

  • Fri 26 July 2024, 9:30am - 12:30pm
    (limited availability)
    Wembley, 3 available spaces
  • Sun 4 August 2024, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Fri 23 August 2024, 2:00pm - 5:00pm
    Wembley, 9 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.

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.

This Workshop runs for 3 hours.

This Workshop is suitable for all levels of experience.

For more information on our booking policy, please read our full Terms & Conditions.