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.
DurationThis 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 is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their food home.
This course is suitable for vegetarians and vegans.
The School of Artisan Food is an award-winning charity, dedicated to enthusing and helping people from all walks of life to learn about healthy, sustainable - and delicious - food.
Offering a wide range of over 80 hands-on courses taught by world-class award-winning tutors, we’ll get you truly fired up about the art and business of sustainable artisan food production. From baking and patisserie to cheese-making and butchery; pie-making to brewing, preserving and pickling to foraging or ice cream making; our courses cater for all levels, whether you are a complete beginner or a professional.
Experience a warm welcome as one of our 4,000 course participants each year from home brewers and bakers to heritage cheese makers; young people at local colleges to career-changers and industry experts. Whether you fancy getting stuck in to a two-hour taster experience, improving your skills on a day or week-long course, or enrolling on our six-month Advanced Diploma in Artisan Baking, our award-winning set-up offers unrivalled expertise and support in a welcoming, relaxed atmosphere: we want to help you learn about creating sustainable, cost-effective, tasty food from scratch, but we also want you to enjoy the experience, experiment, and have fun!
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