3 hour workshop
An introduction to the methods of gluten free sourdough bread baking. We look at the different flours which can be used, how to make and maintain starters and how to avoid unnatural additives. We will demonstrate how it is possible to make great looking free form loaves as well as tin loaves. Everyone will bake in class and take some dough home to be baked at a later point. We also cover flat breads such as pitta and other savoury baked goods such as crackers. After attending this course it is possible to bake better gluten free bread than you can buy in the shops.
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None of the dates work for you? Let the host know and you will be notified when new dates are added.
You will only receive an email from us if new dates are added for this class, you will not receive any marketing emails, and that's a promise!
We ensure quality. If your class doesn't reach your expectations, we'll give your money back.
About your host, The Fermentarium
The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.
In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.
In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run down the road at Gnome House, although a permanent home is being sought.
Flexible cancellation policy
Any class can be cancelled and fully refunded within 24 hours of purchase. See cancellation policy.