-
Event date:06/12/2026 at 9:30 am
-
Event end:06/12/2026 at 2:00 pm
-
How to bookClick on the Book Now button
This workshop will give the complete beginner the ability to make fantastic sourdough bread straight away.
I will take you through every step of my easy method of baking artisan-quality sourdough.
We will make Pain au Levain, a French-style sourdough, and I will show you how to adapt this recipe to make olive and rosemary bread.
I will show you how to shape your dough into round loaves and into beautiful leaf-patterned Italian flatbread called Fougasse.
We will also make Focaccia and Ciabatta rolls with a pre-ferment called a poolish, which gives the dough a light and airy crumb and complex flavour.
We will have fresh baked sourdough for lunch with a range of my preserves.
Throughout the morning I will explain how to start and maintain a healthy starter and how to fit bread baking into your life.
You will leave with starter, recipes and plenty of extra information to help you get started baking.
