Sourdough has become wildly popular over the last few years, and it’s not hard to see why – there’s nothing quite like a freshly-baked sourdough loaf! Although the use of the sourdough ‘starter’ might seem a bit intimidating, on this Introduction to Sourdough course we’ll demystify the process
Sourdough has become wildly popular over the last few years, and it’s not hard to see why – there’s nothing quite like a freshly-baked sourdough loaf! Although the use of the sourdough ‘starter’ might seem a bit intimidating, on this Introduction to Sourdough course we’ll demystify the process and cover everything you need to know. You’ll also take home a ready-made sourdough starter to use.
Skills:
• Making and maintaining your sourdough starter
• Country loaf
• Danish rye bread
• Sourdough pizza
• Baguettes
The crucial component of sourdough is your starter, a symbiotic culture of yeasts that provide the carbon dioxide that makes the bread rise, and also give it that distinctive sour flavour. We’ll begin with everything you need to know about creating your starter, and how to care for it and ‘feed’ it so that it lasts.
Following a demonstration for each, you’ll then practise how to mix and knead a country loaf, Denmark’s famous rye bread, a sourdough pizza base and a baguette. When it comes to sourdough, understanding how the dough should look, feel and smell at each stage of the process is just as important as following the recipe, so we’ll help you to develop an understanding of exactly what makes the dough work, and questions will be very welcome!
At the end of the day, you’ll go home with a pot of sourdough starter to use, a selection of your own delicious creations, and a course booklet which includes all the recipes used and some guidance notes. The day also includes a delicious two-course lunch with the other course attendees.
Vale House Kitchen is a bespoke country skills and cookery school situated in the village of Timsbury 8 miles southwest of Bath. We offer all the traditional courses you would expect from a cookery school.
But have the added dimension of teaching skills such as fishing, shooting, foraging and butchery and have a real field to fork philosophy runninng through our courses.
We teach sweet and savoury recipes which we have tried, tested and simplified over the past 19 years. They are all very easy to follow and can be repeated in your own kitchen using widely available, affordable ingredients
Learn how to bake your own delicious artisan summer breads without the use of a bread machine! This course is perfect for beginners and also for those wanting to improve their bread making skills. You will make a calzone for lunch and an array of freshly baked breads to taste and take home to sha...
In this class you will be making our classic white sourdough and seeded sourdough, as well as sourdough pizza for lunch. Designed to show how the techniques and processes used in a professional bakery can be applied at home, you will get hands-on experience mixing, shaping, scoring and baking.
No baking experience is necessary; just plenty of enthusiasm & a willingness to work along side other food lovers to make real bread.
The role of yeast and gluten is explained along with some of the food science which will help you to make excellent bread. We show and explain how different ingredients and methods can affect the structure and taste of the bread.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy