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Sourdough for All

Cost £395        Book a course now

 

Sourdough, or natural fermentation, is the way all bread was made before yeast production was industrialised. For thousands of years, ordinary people allowed the yeasts that occur naturally in flour to make their bread rise. These yeasts took their time, working in harmony with beneficial bacteria that gave the dough a certain tang. A piece of dough was kept back to pass on these active agents to the next day’s bread.

So the process isn’t difficult. And it’s great fun watching your ‘leaven’ or ‘sourdough’ work, knowing that all it contains is flour and water. The process becomes even more intriguing when we learn from recent research just how many good things happen in dough fermented by natural yeasts and lactobacilli.

In Sourdough for All you make your own starters (from wheat, rye and other grains) and may try out the sourdough distantly descended from a culture that Andrew Whitley originally found in Russia 20 years ago. We dispel myths, reassure worried custodians of exotic-looking ferments, and show how science and craft come together in an age-old process which everyone can use to make their own delicious, healthy bread.

‘...every time I’ve attended a course I go away more enthusiastic and I hope a little better at baking.’