Workshop | 2 Focaccia and leaven ( sourdough)

We will learn about, practice and discuss, using different grades of flour. You will gain an understanding of hydration rates ( the amount of water used in relation to flour ) and start to understand how this affects finished dough and bread textures.

Plus- full instructions for building your starter (made last week) in-to a production leaven ready for you first sourdough.

Series 1 | Bread & Dough Workshops in ‘Series |1 Bread & Dough’ - consists of three blocks-each one building on the next to create a stable and balanced set of skills, for you to advance…

Tatyana - 27 March 2020

It was a very informative course. It helped me understand better the basics in breadmaking and sourdough and I am using this knowledge since. It gave me more confidence in making my own bread and pizza (as I use same dough and works perfectly). We have also learned how to make pasta and different types of bread as our course was structured this way. We all enjoyed the course and we all keep baking since. Thank you Marcia for educating us, we are so grateful we had such an amazing and knowledgeable tutor as you!

Tatyana - 27 March 2020

It was a very informative course. It helped me understand better the basics in breadmaking and sourdough and I am using this knowledge since. It gave me more confidence in making my own bread and pizza (as I use same dough and works perfectly). We have also learned how to make pasta and different types of bread as our course was structured this way. We all enjoyed the course and we all keep baking since. Thank you Marcia for educating us, we are so grateful we had such an amazing and knowledgeable tutor as you!

Tatyana - 27 March 2020

It was a very informative course. It helped me understand better the basics in breadmaking and sourdough and I am using this knowledge since. It gave me more confidence in making my own bread and pizza (as I use same dough and works perfectly). We have also learned how to make pasta and different types of bread as our course was structured this way. We all enjoyed the course and we all keep baking since. Thank you Marcia for educating us, we are so grateful we had such an amazing and knowledgeable tutor as you!

View more reviews

Obby Guarantee

We ensure quality. If your class doesn't reach your expectations, we'll give your money back.

Age Requirement

16

Flexible cancellation policy

Any class can be cancelled and fully refunded within 24 hours of purchase. See cancellation policy.

Food Baking

The Flour Union

Marcia is a professionally trained baker, having worked for several years using predominantly natural leavens and organic stoneground flours. As such she is has a great deal of experience making and using natural leaven (Sourdough starters) as well as shaping and baking the finished loaves of breads. She has worked with everything from 100% German Ryes, to soft open-crumbed Sourdoughs.

When she is not teaching one of our workshops across London, she can be found facilitating school based gardening and family intervention workshops, centred around healthy eating, both growing and cooking for an Islington Primary School.

Marcia runs ' The…