10am – 5.30pm
Sourdough has risen in popularity in recent years - with good reason. It is more digestible and nutritious than yeasted bread. In this workshop you will be introduced to the subtle art of sourdough baking. We will cover how to care for your organic starter, how to master the art of kneading the high hydration (ie wetter than normal) dough, and how to shape and score your sourdough to achieve consistently good results in your own kitchen. A longer than average day is needed to allow the slow-rising sourdough to take its time. We think you’ll agree, the flavour, crust and crumb achieved will be worth the wait.
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