Over 7h we will be covering all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.
The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.
We will make a country sourdough, 100% rye bread, sourdough rolls, focaccia and baguettes.
We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs and over a light meal.
I will provide notes for all our bakes together and you will go home with all your breads from the day and a little bit of my starter.
Suitable for ages 16+.
If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.
I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.