During this hands-on course, you’ll be guided through the process of harnessing the power of wild yeast, from it’s cultivation and how to care for it, to beautifully finished products, using both rye and white sourdough levains.
We will discuss the importance of ingredients, fermentation, the use of prefermented dough and baker’s percentages while putting into practice the kneading, proofing, shaping and baking methods.
Examples of bread we will produce are:
• White sourdough boule
• Dark rye seeded loaf
• Focaccia with biga
• Baguette with poolish and levain
As well as helpful recipes to make use of sourdough discard including
Everything you make and bake will be yours to take home, share and enjoy.
Monday to Friday from 10am -4pm
What is included:
o All equipment and ingredients required to prepare each day’s bakes
o An ESFW apron to wear each day
o Expert tuition from our experienced and friendly chef tutors and assistants
o A printed recipe booklet detailing the breads covered, a PDF copy is also sent on completion of the course.
o Refreshments throughout each day
Ingredients used on this course contain gluten and dairy.
If the course is full, please email us on firstname.lastname@example.org and we can add you to a waiting list.