Sourdough Enthusiasts!
Learn true artisan methods - how to use time and care to develop rye and wheat sourdoughs into bread with satisfying textures and full taste.
Learn true artisan methods - how to use time and care to develop rye and wheat sourdoughs into bread with satisfying textures and full taste.
Learn true artisan methods - how to use time and care to develop rye and wheat sourdoughs into bread with satisfying textures and full taste.
If you’re already a home bread-baker, or you really want to get involved with the artisan side of bread baking, this workshop will guide you into the world of slow fermentation and sourdough baking. While you create 3 different types of dough, we explain some of the science behind the sourdough method, and give you a grounding in how to best use sourdough cultures with spelt, rye and wheat flours.
We teach you what qualities in your flour to look for that best suits sourdough dough development , what it is that gives life to the sourdough cultures – and what sustains them and keeps them healthy.
YOU WILL MAKE, BAKE AND TAKE HOME:
Prepare doughs with both wheat and rye sourdough cultures:
Wheat Sourdough: 2 small loaves
Rye Sourdough: banneton oval and round – coffee bean and volcanic banneton
LUNCH INCLUDED: there is also a break for coffee and baked chocolate fondants straight from the oven for a boost in the afternoon!
FULL DAY CLASS: 10:30 a.m to 4.30 p.m. (may end a little later)
YOUR TEACHER: Justin Gourlay set up the Open Bakery in Brighton in 2010. He has been teaching classes since 2014; and Csaba Bozo, our Head Baker working with us since 2015
Under 16’s need to have a place booked and accompanied with a paying adult.
ALLERGENS : wheat gluten, rye gluten, spelt gluten