Sourdough, Grains and Ferments with Tom Herbert

We know lots of you have been baking the last few months, with this in mind we have been developing a series of sourdough courses perfect for all levels. Whether you are new to baking, have some experience, or would consider yourself an old hand. Whatever stage you are at a shared experience, with like minded people; what better way to spend the day?

Hobbs House Bakery was established in the Cotswolds in the; 1920’s and we are a true family business with five generations of baking experience we are happy to share with you.

This is the third course in our trilogy aimed at those with plenty of experience working with sourdough. We will be baking with our established sourdough starter as well as discussing other methods of fermentation and how they can improve your gut health.

Freshly milled grains will be key to baking a variety of different products. Aspiring to 'The World's Healthiest Loaf' under Tom's expert tuition, you will gain invaluable bread making know how as well as learning what you knead to know to recreate this delicious loaf at home.

We will be rolling oats, kibbling barley and sharing our fermenting techniques to create a unique loaf. We will be baking sourdough as well as the humble crispbread washed down with a freshly milled rye and chocolate brownie. 

As always, Tom will ensure that you go home with a wealth of knowledge as well as a bag full of delicious goodies to share with family and friends.

Joining Instructions:
Coffee and freshly baked pastries will be served 30 minutes before the course begins. The course will start promptly at the advertised time. Lunch with a glass of wine will also be included. We provide all equipment, including aprons here at the Hobbs House Bakery Cookery School, so all you need on the day is yourselves and a passion for bread making.