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Event date:07/06/2026 at 9:30 am
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Event end:07/06/2026 at 2:00 pm
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How to bookClick on the Book Now button
In this workshop we will make two different wholegrain sourdoughs.
We will make miche, a French style 100% wholemeal sourdough, with a chewy texture and classic old-world flavour.
We will also make a genuine 67% rye sourdough and I’ll show you how to avoid the common problems with this very different bread.
We will go through every step of the recipes together, and I’ll show you how to shape both round loaves (boules) and long loaves (batards).
We will have both sourdoughs for lunch with a range of my preserves.
I will explain how to start and maintain a healthy starter, and how to adjust the recipes to suit morning or afternoon baking schedules.
You will leave with starter, recipes for both breads and a list of the equipment you need to get started.
