San Francisco, California
London, United Kingdom
Learn everything you need to bake a naturally leavened loaf without any bakers’ yeast. Sourdough bread is delicious, nutritious and healthy but often seen as mysterious and difficult to master. Let us help you on the path to wild leaven heaven and enjoy a day course where you’ll be able to understand the principles behind baking with sourdough cultures. Sourdoughs are at the heart of our baking repertoire and they regularly sell out when we go to market. This course will pass on our knowledge and experience of successfully producing, day to day, a range of wild yeast breads. You will find out how to maintain a culture (leaven), use it in your own baking and incorporate the methods and techniques learnt into your own daily lives, no matter how hectic they might be! We will make, shape, and bake a variety of sourdough breads using both Rye and Wheat leavens to ensure the best results.
As well as learning how to start a sourdough culture from scratch, you’ll be taking home samples of our very own Handmade Bakery leavens to ensure the successful continuation of your baking. We provide two course tutors to ensure that we are attentive to all of your learning needs. The teaching takes place inside the working bakery space, within a friendly and supportive environment. You’ll be baking on the sole of the bakery ovens, exactly as our artisan bakers do day to day. When you leave you’ll be taking with you all of your successful day’s baking, recipes and full course notes. Breakfast, lunch, tea/coffee, afternoon cake, refreshments and all baking ingredients included in the price.
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When & Where
The Handmade Bakery
The Handmade Bakery is located in Slaithwaite, a short journey from Huddersfield. It is situated in a pleasant location alongside the Huddersfield Narrow canal. The bakery has been at the forefront of the Real Bread revolution, promoting artisan methods of slow fermentation. Highly successful, it produces over 1700 loaves a week for its loyal customers. Its café is a great place to visit, where the bakery can be seen in action within an impressive open plan interior, transformed from a former textile shed.
Hundreds of people have learnt the Handmade Bakery approach to slow fermentation through our incredibly popular Artisan Basics course or the more involved, but so rewarding, art of Wild Yeast Baking. Some have grappled with the wetter dough of Italian Baking and others have enjoyed the sweet and delicious sensations of rolling their very own croissants on the Artisan Patisserie course.
Each course is based on a maximum of twelve attendees. We provide two of our regular, experienced Handmade Bakers to ensure an enjoyable day of baking and learning. The day starts with a breakfast of our own artisan pastries, coffee and tea to ensure that everybody is focused after their journey to get to us. A hearty lunch and afternoon cake and refreshments will ensure plenty of time to relax, recharge batteries and share experiences with fellow participants. Everyone will leave for home with the day’s recipes, all the course notes and the magnificent products of their baking endeavor!