Sourdough and Rye Bread Making Class

All the secrets of sourdough success!

The Artisan Bakery School

5.0 (3)

ClassBento donates 50p with every booking to

5 hours

1 to 8 guests

£195

Overview

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Teacher

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What you'll do

Dispel the myth that baking artisan bread takes years to master with this hands-on workshop from The Artisan Bakery School. With wild yeast magic at your fingertips and the help of an expert teacher, you'll create sourdough and rye loaves in a single day!

The popularity of organic sourdough bread is on the rise, and with such amazing looks, tastes and textures, it's easy to see why! During this class, you'll learn how to make and manage starter cultures of wild yeast and lactobacillus bacteria, how to use them to make leavens, then to ferment your dough and bake it into an impressive selection of wheat and rye breads.

Whether you're an experienced baker having issues with your starter/ leaven or you've never used a leaven in your life, this fun class is a brilliant chance to expand your repertoire of organic artisan breads with the help of an experienced baker.

By the end of this class, you will be able to:

Manage consistently healthy wild yeast starters – both wheat and rye.
Learn about the best flours to use.
Understand the three Ts: timing, temperature, and technique.
Devise your own baking schedule to suit your personal lifestyle.
Score and decorate your loaves for optimum volume and crust.
Stun your friends with the looks and quality of your bread.

What you'll get

Ebook 'Baking Real Sourdough Bread' explaining all the recipes, tips and techniques.
Lunch and refreshments.
Memories of a fun-filled, floury day.
Lots of your own hand-baked loaves to take home.
Complimentary bag of starter to take home so you can start at once.

Knowledge required

All levels welcome! Most students will have done some previous baking, or else have a healthy sense of adventure.

Suitable for

Suitable for adults, and kids (minimum 12 years old).

An adult must accompany any attending kids, and must pay for a separate ticket.

This experience would also be a fun gift for her, gift for mum, Father's Day gift or gift for couples.

Location

Old Home Cottage, Sparkwell, Devon, PL7 5DQ

Your teacher

The Artisan Bakery School

5.0 (3)

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."