Learn how to make a starter and levain and achieve success in a sourdough loaf to rival any artisanal bakery. You will learn about what makes a sourdough loaf, a different way of kneading and baking for best results.
DurationYou will learn about what makes a sourdough loaf, a different way of kneading and baking for best results. Also some recipes for using sourdough bread.
Whilst the bread is in its final rising stage before baking you will have time to explore (with a map) the local shops, including my Afghan green grocer, the Polish deli and even time for a coffee at the excellent Serbian café. Not only will you be taking your fantastic loaf home you can stock up on exotic ingredients in Acton too.
Victoria O’Neill gave up being a librarian when she discovered she could cook for a living. After training at the Cordon Bleu in London she has cooked professionally all over Britain, Italy, America, and back in her native Australia where in 1982 she started Cooking with Class in Sydney.
Moving to London in 2013, after many years in Oxford and Hereford, it’s here in her own kitchen, that Victoria teaches students to cook and improve their culinary skills.
Taught by the founder, Rebecca Bishop, come and learn the fundamentals of sourdough bread – mixing, shaping, baking and recreating it time and time again at home.
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.
In this group soda bread baking class you will have the opportunity to watch a soda bread baking demo then make your own traditional soda farls before enjoying them by the turf fire.
Basic breads is the most popular course we run, its a complete beginners guide to the world of bread baking. Its been developed over the years to take you though step by step every stage of the process.
You’ll be learning how to make and bake a variety of traditional griddle breads.
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