£95.00 per person | Half day
Wembley
Introduction to Sourdough Baking Workshop (Wembley)
Course dates
- Thu 31 July 2025, 2:00pm - 5:00pm
Wembley, no spaces left - Sun 10 August 2025, 9:30am - 12:30pm
Wembley, no spaces left - Sat 16 August 2025, 2:00pm - 5:00pm
Wembley, no spaces left - Wed 20 August 2025, 9:30am - 12:30pm
(limited availability)
Wembley, 3 available spaces - Fri 29 August 2025, 2:00pm - 5:00pm
Wembley, no spaces left - Sun 31 August 2025, 9:30am - 12:30pm
(limited availability)
Wembley, 1 space left - Fri 5 September 2025, 2:00pm - 5:00pm
Wembley, 8 available spaces - Wed 17 September 2025, 2:00pm - 5:00pm
Wembley, 12 available spaces - Sat 27 September 2025, 9:30am - 12:30pm
Wembley, no spaces left
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.
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.
Workshop duration
This Workshop runs for 3 hours.
Workshop suitability
This Workshop is suitable for all levels of experience.
Booking policy
For more information on our booking policy, please read our full Terms & Conditions.