Old Middle School/I-Centre
Making perfect Sourdough takes time and this two day course gives you the chance to learn how and why this is, working alongside an award winning Sourdough master.
From understanding the history, development and ingredients that are vital to the creation of genuine Sourdough, creating a starter, mixing, kneading and rolling your dough, cold fermentation and proving right through to the perfect slash and bake of your loaf this course walks you step by step through the whole process.
You will have the opportunity to bake Britain’s Best Loaf from 2017 – a delicious Beetroot Sourdough which is still winning awards today. You will also explore other flavours and recipes for loaves perhaps coming up with the next ‘big thing’
Sourdough is not just about loaves though and this course will also give you chance to see the breadth of uses and opportunities with Sourdough.
Whilst we provide a delicious buffet lunch on day one, on day two you will be the chef, making a tasty Sourdough pizza.
You will leave on day two with your perfectly baked loaves and all the knowledge needed to bake your very own sourdough at home.
- History of Sourdough, ingredients and grains
- Creating a Starter
- Mixing, kneading and rolling dough
- Cold fermentation and slow proving
- Variety of uses for sourdough including making loaves and pizza dough
- Visit to Seasons Bakery to watch the team at work on the Sourdough range
- Refreshments on arrival
- All ingredients and equipment needed throughout the course
- Breakfast on day 2
- Lunch on days 1 and 2
Allergen information – this course works with wheat and potentially other allergens. It is not possible to avoid or remove these allergens for this course and we therefore advise that it is not suitable for persons with allergies/intolerances to any of the ingredients. For further information about ingredients please contact us directly.