Our intensive two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive to complex fermentations techniques.
DurationSourdough and artisan loaves have swiftly risen in popularity to become the nation's best loved breads. Their delicious taste and positive role in digestive gut health saw sourdough breads become one of the most popular choices for restaurants in recent years, as well as one of the central growing culinary preoccupations of the 2020 lockdown.
Our intensive two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive to complex fermentations techniques.
This exciting new course delves deep into the vast subject of the development process of sourdoughs and other popular artisan breads, such as focaccia and ciabatta. It is an ideal course for someone who is new to the subject of sourdoughs, but who has some bread knowledge already, or for those who want to expand their sourdough and artisan bread knowledge to become an expert.
Subjects to be covered:
Starters and maintenance
Bigas and poolish
Pre ferments
Autolyse
Hydration levels
Folding and bulk fermentation
Inclusions
Proving
Slashing
Baking
Breads to be covered:
Focaccia and ciabatta
Country sourdough at different hydrations
Vollkornbrot
Kamut sourdough
Leiths is an industry-leading cookery school offering professional chef diplomas, enthusiast courses and online cooking courses.
Sourdough Baking Class course is offered by South Downs Sourdough.
By popular demand, welcome to Bread Basics 101 – a brand new class from Mr Baker’s Cake School and the perfect introduction to all things yeasted. This class is perfect for those who are new to bread baking and would like to experiment with a selection of different breads.
Our Dough Preparation Course tends to fill up fast, so make sure to sign up today to reserve your spot. Curious to learn more about this program? Get in touch with our admissions office, they’ll be happy to help.
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.
Learn how yeast works and why time and patience are also key ingredients!
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