Master Sourdough Starters and Leavens at Home

•

•

•

Master Sourdough Starters and Leavens at Home

Learn how to bake and handle sourdough cultures like a pro.

The Artisan Bakery School

5.0 (2)

ClassBento donates with every order to

2.5 hours £30

•

•

•

What you'll do

Go from mystery to mastery and learn everything you need to know about making, managing and baking with sourdough cultures at this online bread making class.

Your teacher will start at the heart of what sourdough is and why it is beneficial for personal and environmental health and discuss cultural concerns. You'll learn all about the principles of fermentation before you cover how to build, feed and maintain different starters from scratch.

Once made, you'll use your starter to seed a leaven and control the characteristics through ingredient ratios, ambient temperature and length of fermentation. With your newfound skills and formulas that demonstrate the range of effects you can achieve by varying maturity, quantity, nature and vigour of your leaven, you can bake:

White sourdough with mature leaven.
100% rye sourdough.
Brown sourdough.
Sourdough lavash.
Sourdough pancakes.

By the end of this class, you'll understand your starter, know how to leverage your leaven and possess all the skills to bake with true confidence!

In this online class, you'll learn how to:

Make organic sourdough starters.
Feed your starter and keep it in top condition.
Use your starter to make a leaven.
Know how much starter to use in different leavens.
Use the leaven to bake sourdough bread.
Use young, mature and old leaven to create different textures and flavour profiles.

Knowledge required

This course is aimed at curious bakers and sourdough enthusiasts!

What to bring

Basic kitchen equipment.
Organic flour and water.

Your teacher

The Artisan Bakery School

5.0 (2)

In 2008, bakers Dragan and Penny were among the pioneers in teaching microbakery business courses and among the first to sell real bread in Oxford. Now based in Devon, UK, their mission is to teach people how to bake real bread, pastries and pizza. Sourdough, heritage and gluten-free breads are their specialities.

Dragan's fascination with breadmaking was born of necessity in the mid seventies, when he first arrived in the UK. The bread in England then was, and still largely is, fast to produce and chemically induced. Coming from a macho culture, barely able to fry an egg, he was forced to learn how to bake a decent loaf, just to survive. Dragan's greatest pleasure is when people come to them saying that they can finally eat bread again because properly fermented dough is easy to digest.

Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.

“We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being."

Gift this artisan experience

With our gift card, they can book this class at a time that suits them

Gifting options

£30 per guest

Buy or Gift

£30 per guest

Get a gift card for this class