Come and learn how to bake sourdough in my kitchen in a small friendly class. During the 6 hours together, you will learn how to make and use a sourdough starter. We will have fun baking some sourdough white, malted or wholemeal loaves, a rye sourdough and a focaccia to take home. We will sample our fresh bread over lunch and have a chance to chat.
It is not rocket science, but you do need to understand the key stages and the process that converts flour and water to the delicious and healthy sourdough bread by the long fermentation. You will learn how to mix the dough, develop the gluten, how to tell when your dough has fermented to its peak, ready to shape. We will practise the key skill of shaping the dough and the techniques for topping the bread with tasty decorative seeds or flakes. I will show you how to tell if your dough is ready to bake and the techniques of baking in a domestic oven. I will give you guidance on how best to store your sourdough.
We will discuss the different results you can achieve by using a variety of flours and additions to start you on the road to experimenting yourself after the class.
