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Workshops

Currently we are offering 2 different types of workshops. 

 

An introduction to sourdough workshop

Come and spend a day learning what sourdough bread is, how to maintain a sourdough starter, and how to bake delicious bread at home .

You will learn how to mix, fold, stretch and shape dough and bake a beautiful sourdough loaf.

Whilst we will scratch the surface on gluten development and the action of a wild yeast this is very much aimed at those with little or no knowledge or experience of baking. It is a very hands on class and you will make several types of bread: a classic country sourdough boule, a wonderful malted wheat sourdough, sourdough focaccia or pizza. Some will be made from scratch and some will be from dough already pre-prepared and ready to be shaped. I will also give you plenty of advice to get the best results in baking at home in a domestic oven.

We will enjoy a delicious lunch including breads made on the day, (weather permitting this will be outside!). All equipment will be provided and you will leave with everything needed to produce beautiful bread at home: some of our 30 year old starter, a wood pulp or cane proving basket, scraper and detailed recipes with notes for further reading. As well as a pile of bread to take home that we will bake on the day you will also take home a loaf to bake at home.

 

 

 

Sourdough troubleshooting workshop

Have you recently started baking sourdough? Do you get mixed results? would you like to understand the process a little better to achieve consistently good results?

This half day course is specifically aimed towards people who have recently started baking sourdough or feel that they could make improvements- an opportunity to bring along your sourdough breads and starter for a 'sourdough clinic' - a chance to discuss methods, as well as some hands on baking.

There are so many different ways of achieving the same results, and no single method can be considered to be the only way. There are also many factors that contribute to the success of your sourdough.

Participants are encouraged to bring along a loaf and some of their starter and be willing to talk through their process. I have found this to be a wonderful learning experience for all. I have been baking sourdough bread for well over 10 years, and have made all of the mistakes along the way. Sourdough baking can be a frustrating process at times but with a little guidance to identify possible ways to make changes you help you achieve consistently great results and gain a better understanding of wild yeast.

In addition to discussing all things sourdough you will get the chance to shape and bake one of our signature loaves, as well as take home all notes relevant to the course and a jar of our 30 year old starter.

  

Groups are small, no more than 5 people with strict adherence to COVID guidelines and our style is easy going, relaxed and informative. You are actively encouraged to ask as many questions as you like.

Please note we can only accommodate those who can tolerate gluten as this is an intrinsic part of the process, we cannot offer a gluten free alternative. We will be working in an environment where nuts are handled. Please do let us know of any allergies.