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How to Make Sourdough - Demonstration

Love real bread and enjoy baking? Then you should join our sourdough demonstration with David Carter.

Having worked for 30 years as a solicitor in a private practice, David had the opportunity to realise his love of baking when his wife bought him an artisan baking course as a birthday gift. He then changed his career and completed the Advanced Diploma in Artisan Food. David has since become an invaluable member of the team at The School of Artisan Food working as a technical co-ordinator and associate baking tutor.

David will share his tips and secrets to making, looking after and using a sourdough starter.

You will get to taste some delicious sourdough bread and also take away a small portion of sourdough starter to practise your bread baking at home.

As part of the session we will also run a ‘sourdough clinic’ and invite you to bring your sourdough starters along for analysis and troubleshooting.

Light refreshments will be provided.

Dates

Sorry, no dates available.

Summary

Subjects: Baking

Customer Reviews

Susana Sainz Garcia
It was an inspirational demonstration. It was a pleasure listening to David Carter talk and going through the process of making the sourdough and the bread. Very different than watching demonstrations on youtube or in the big tents at food shows. We are " virgin bakers" and this demonstration will allow us to give it a go to start baking. We hope that once we develop some skills and have a few successes and failures we will feel far more confident to take one of the other short baking courses. We always felt that we will not be able to make the most of them if we attend with not previous experience. It really sowed the seed for us to come back for more.

Janet Carrington
I have been making "yeast" bread for the last 5 years and been (I thought) successful and improving over time. That is until I used the sourdough starter and recipe that David demonstrated on the "How to make Sourdough" afternoon demonstration. Wow! lots of new information and tips in general - but the new bread I am making using the sourdough takes my loaves to a new level. The first loaf I made filled the house with a wonderful aroma whilst baking and once out of the oven and cooled was a triumph - lovely rich taste and texture. The loaf was all gone at tea time...ham sandwiches and then lovely jam butties! mmmmm! Thank you David for explaining the process and science that helped me better understand the technique of making a superb sourdough. This is now becoming part of my daily routine and I don't think that I'll bother with the yeast bread recipes again. The best £10 and two and a half hours spent.

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