Sourdough Masterclass - Adults class

This half day workshop will explain the fundamentals of sourdough bread making and show you what makes wild yeast baking so special. You will not be using any bakers yeast during the class...only natural yeast captured gradually over time from our air.

The acidification of the dough, brought about by the lactic acid bacteria during the long slow fermentation, also helps improve the bioavailability of nutrients in the bread. This increases the amount of food available to the microbes, and makes fibre, minerals, vitamins and phenolic compounds easier to digest.

Making Sourdough can seem complicated & scary to approach but I have simplified the method so that you can produce a light and airy sourdough each time without taking too much time out of your day! 

Firstly you will be shown how to create your very own starter if you want to start from scratch at home.

You will use…