Introduction to Sourdough Baking
Fermentation, mixing, proving and baking; all of this using just flour and water. Discover the miracle of wild yeast baking.
Spend two-days learning wild yeast bread-making. All you need to make amazing bread is flour, water, time for the wild yeasts to develop and an understanding of the process.
This hands-on course will provide you with a fascinating insight into the science of long fermentation, and you will discover how to create and care for your own wild yeast starter, as you make a selection of loaves including:
- White sourdough
- Levain de Campagne
- Flavoured rye bread
- 100% rye bread
- Seeded loaves
This course is a must for anyone wanting to learn and enhance their baking skills and produce sourdough breads.
This course includes refreshments and lunch.
The School will be providing all your ingredients and equipment.
'I’d recommend the School of Artisan Food as an excellent learning experience. Emmanuel Hadjiandreou was a first-rate tutor who was extremely generous with his knowledge. He was highly attentive and answered every question with detailed and useful answers. The facilities in the school are excellent and the team made you feel welcomed and well looked after. In just two days my baking has accelerated and I’m enthused to keep learning and practicing.'
'A very informative and enjoyable 2 days with excellent tuition from Emmanuel Hadjiandreou. Plenty of practice to embed the principles, and lots of fantastic bread to take home (my neighbours were all pleased with their samples too!).'