Learn Sourdough Bread Making at Home

This class is suitable for everyone who has already got a sourdough starter and is looking to learn more about the sourdough bread making process. You may be a complete newbie, or you might have baked some loaves already, it doesn't matter. Should you not have a sourdough starter, I can send you one. Make sure you add it to your basket during the checkout (UK address only)It’s more like a bake along with me and other like minded people, passionate about sourdough bread making.A complete learning experience, step by step guidance through the entire bread making process. An opportunity to get answers to all your questions, meet other home bakers and share your experience.The intention with this live session is to mirror as much as possible a face to face experience, where you have the chance to go through the entire process, from initial dough mixing to preparing the dough for the final proof.This class is designed to equip you with the right information and help you gain confidence in the process. Ultimately you should be able to adjust recipes to your particular environment, flours and tools you may be using.Understanding the process and the why behind each step is in my view the key to an unlimited number of recipes.What to expect from this class?We will be preparing a dough together and chat everything about the process during the 4h online class. Each of us in our own kitchen, with our own tools & sourdough starter.There will be breaks from time to time too, whenever required.Some of the topics covered– everything about the sourdough starter (maintenance, storage, troubleshooting, difference between starter and leaven, etc)– flours explained. different flours will yield different results (texture & flavour); how to adjust recipe depending on the flour used– the importance of autolyse and bulk fermentation– the role of the folds during bulk fermentation – the different folding techniques and how to choose one over the other– dough transformation during bulk fermentation, and the signs to look after– sticky dough & how to deal with it– the role of pre-shaping – the final proofing: ambient vs overnight in the fridge

• how to score and bake your loaves?
• most common troubleshooting questions (e.g dough goes flat when flipped out of the banneton. what am I doing wrong)
• and of course, all the questions you might have

Please note: Public dates for this class require at least 5 guests to run. In the unlikely event that we don't reach this number, we may cancel the session; if that happens, we'll inform you and let you choose between a refund or reschedule, so please watch your email/SMS one day prior to the class. Read more details