Sourdough bread has been around for hundreds of years. Widely favoured amongst many due to its ability to digest easier within the body and for its tangy flavour and wholesome appearance. Whilst the supermarkets have brought sourdough to our shelves, the amount of care and attention needed is somet
Sourdough bread has been around for hundreds of years. Widely favoured amongst many due to its ability to digest easier within the body and for its tangy flavour and wholesome appearance.
Whilst the supermarkets have brought sourdough to our shelves, the amount of care and attention needed is sometimes lost in the mass production of sourdough which takes great care and most of all time.
Matt has been baking and teaching for many years and runs a Most bakery in Altrincham, he is full of technical know how about how to achieve great sourdough results.
In this easy class for sourdough beginners, we teach you:
What’s included:
Either bring a banneton or purchase one of ours. If you don’t want to purchase a banneton you can bring a colander with a damp towel to take your dough home.
Skill Level:
Opened in 2016 Food Sorcery is a fantastic purpose-built Cookery School and Foodie Event Space, based in Didsbury. Benefiting from easy transport links and ample nearby parking, it’s a light and airy home form home space
You’ll be introduced to the basics of sourdough baking and learn how to make a sourdough starter – and keep it alive. We’ll teach you the techniques we use in the bakery to knead and shape our loaves, and you will then make four different types of bread over the course of the day
Discover how easy it can be to create impressive bread that is flavoursome and light in texture.
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.
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.
You’ll be learning how to make and bake a variety of traditional griddle breads.
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