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!
This half day course has been developed for those who specifically want to create authentic Baguettes and Croissants at home. The Baguette is made using long slow fermentation which produces a classic chewy crumb and an amazing crust.
Fancy trying out some more unusual bread recipes? This class covers all the steps and techniques to produce two delicious breads, the bagel and the pretzel, using a mixture of familiar and less every day real bread making techniques.
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
Join our bakery team for an introduction to bread making at The Creameries. We will be learning to make 2 styles of bread, our delicious focaccia and cinnamon chelsea buns, with take home recipes provided so that you can recreate these delicacies whenever you fancy.
This class is ideal for anyone who doesn't have any prior knowledge of sourdough baking, or does and wants to learn more detail about how to make amazing sourdough bread in their own home kitchen.
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