This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.
All you need to make real sourdough bread is flour, water, time for the wild yeasts to develop and an understanding of this artisan process. Emmanuel will share his baking expertise to give you a fascinating insight into the science of long fermentation, as you also learn about mixing, proving and baking. During this hands-on course, you will discover how to create and care for your own wild yeast starter, as you make a selection of loaves including:
This course is a must for anyone wanting to enhance their baking skills and knowledge to be able to confidently produce sourdough breads.
Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.
The School of Artisan Food makes a
conscious effort to reduce waste and packaging. Students are welcome to bring
their own containers to transport their food home. Learn more here ...
'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!).'