Bread baked on a sourdough course

For those interested in an outline of our courses, they usually run 10am-4:30pm:

• Introductions & welcome
• Shaping techniques. Shaping sourdough into tins
• Looking after your starter and mixing up sourdough starter to take home.
• Tea break
• Mixing techniques, different kneading techniques, dough handling tips
• Mix and knead dough for pizzas and quick loaves (including cinnamon & raisin loaf or similar)
• Shape and bake pizzas
• Shape quick loaves
• Lunch
• Bake quick loaves
• Talk about a wide variety of techniques to improve the quality of bread
• Bake sourdough loaves
• Tea break and recap of the day

Everyone leaves the day with their sourdough loaf, starter, comprehensive booklet and any leftovers!