It is a hands on course and throughout the day you will be making a wheat sourdough and a rye sourdough and will be taking one home in a banneton to bake the next day. You will also be taking home our wheat and rye starters to use at home and full recipe sheets.
DurationDuring the day you will be learning all about sourdough, from feeding and keeping your starter alive through to kneading, shaping, proving and baking your sourdough loaf.
It is a hands on course and throughout the day you will be making a wheat sourdough and a rye sourdough and will be taking one home in a banneton to bake the next day. You will also be taking home our wheat and rye starters to use at home and full recipe sheets.
We aim to equip you with the skills to confidently make sourdough in your own home.
There will also be a chance to tour Loaf’s in-house community bakery and to stock up on any bread making equipment from our shop after the course.
The course runs from 9.30 am – 4 pm.
Lunch will be sourdough pizza and sides and there are refreshments available throughout the day.
Aprons are provided.
Please note this course is not suitable for Coeliacs. Please email us if you need to know more about the allegens in this course.
We believe everyone has the right to be able to find, cook, and eat real food everyday. We’ve developed courses that enable you to do just that.
Whether it’s learning how to make sourdough bread or fillet fresh fish, Loaf’s in-house staff and expert external tutors will guide you through every step of the process.
You will leave our courses feeling confident that you can start reproducing the magic at home in your own kitchen. No prior experience necessary!
Join Richard Bertinet for his classic hands on 5 day baking class. Begin the week with An Introduction to Breadmaking on Monday followed by French Breads, Italian Breads, Dark & Sweet and Slowdoughs & Sourdoughs on the following days.
Bread Making (Artisan and Beginners) course is offered by Blackfriars Restaurant Shool.
Learning the art of making sour dough bread – Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
Learn how to make croissants and other pastries on a cookery course in Birmingham. Join Loaf for this day-long exploration of sweet breads and viennoiserie in our dedicated cookery school and real bread bakery.
No baking experience is necessary; just plenty of enthusiasm & a willingness to work along side other food lovers to make real bread.
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