DO Sourdough Course

DO Sourdough Course

Course Price (per person) in 2017: £425

Code: SOURS
Availability: In Stock
£425.00
Ex Tax: £354.17

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It’s no accident (or passing fad) that sourdough has come to define the artisan baker’s craft. It is, of course, the oldest way of baking, having raised the staff of life for millenia before industrial yeasts were isolated and commercialised. The ‘rediscovery’ of sourdough (in the Anglo-American world) as wonderfully tasty, textured and slow-ageing bread has coincided with scientific research showing conclusively that spontaneous fermentation of natural yeasts and bacteria can produce the most nutritious and digestible breads, accessible often to people who cannot stomach fast-made factory loaves. To be able to make bread with just flour, water and salt takes time, patience and an understanding of the processes at work. This is where DO Sourdough comes in. Andrew Whitley introduced sourdough bread to thousands of people with his Russian rye and French country breads in the early 1990s and those breads started a movement. Look no further for foolproof instruction, thoughtful science and great results.

This course is for:

  • people with some breadmaking experience who have become fascinated with sourdough and want to know all about it
  • near beginners who don’t want to waste time with yeasted breads when sourdough seems to offer everything they want in bread (but who may have been confused by over-complicated recipes) 
  • former Bread Matters students who’ve had a taste of the sour stuff on a basic course and need a proper fix 
  • cooks, chefs and other food workers who want to broaden their baking experience.

 

The course lasts

Two days: 10 am to 5.30 pm; 9.30 am to 4 pm.
 

You will learn

  • how to start and maintain sourdoughs made from several types of flour with no fuss (so no pointless ‘feeding’)
  • to manage the cycle of refreshment and use over various timescales that fit easily with bakers’ actual lives
  • about the interactions of natural yeasts and lactic acid bacteria and how to manage acidity and proof time
  • about the role of sourdough bacteria in modifying proteins and the importance of this for dough structure, eating quality and digestibility
  • how to handle high water content sourdough breads to enjoy wonderfully chewy results.

     

You will make and take home

  • six or seven different sourdough products and starters to continue the process indefinitely

     

You will also get

  • a signed copy of DO Sourdough (DO Book Co 2014) by Andrew Whitley
  • coffee, lunch and tea (all organic, with much of the food grown on the Macbiehill smallholding)
  • a three-course dinner on the first evening (partners or friends can come too, for an extra charge)
  • automatic membership of the Bread Matters Fungal Network.




Provided the skills, science and enjoyment of breadmaking in a friendly and learning environment. A weekend to cherish - thanks!

Detailed Information
Venue Macbiehill Farmhouse, Lamancha, near Edinburgh
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