Introduction To Sourdough Making

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. 

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:

• White sourdough
• Levain de Campagne
• Flavoured breads
  • Apricot and walnut sourdough
  • Rye and sultanas
• 100% rye bread
• Seeded loaves

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.