Sourdough Masterclass (Including Sourdough Pizza Making)

Due to the popularity of this class, I am putting on another class this March!

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 then use my established rye starter Clint (Yeastwood!) or white starter Doughy (Kardashian!) to produce your own Sourdough loaf ready to take and bake at home later. You will learn how to stretch and knead the dough inorder produce a good textured loaf. You will also get a sample of Clint or Doughy to take home so that you can feed & make many more sourdough loaves in years to come!

I will explain different types of sourdough and how to make variations eg 5 seeded sourdough; walnut & fig sourdough. 

Together we will then go on to make fresh sourdough pizzas which you can either eat at the end of class with a simple salad and a glass of vino or you have the option take home. 

You will be provided with you own sourdough booklet so that you can continue your sourdough journey at home. You will also get online support following the course to answer any queries or solve any problems that may arise with your sourdough.

This will be a education but fun & sociable class so hoping to see you there!