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Wild Yeast Baking - bread making course
Sun 21 May 2017, 09:30 – 16:00 BST
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.