Wednesday March 19th 2025: Sourdough Bread Course
Wednesday March 19th 2025: Sourdough Bread Course
Your sourdough is unique to you. Every loaf is a story of your life, your past 24 hours, 48 hours, week, or however long your starter has been alive for. It’s a magical process and a real lesson in observation.
Sourdough is bread made without yeast, instead the natural fermentation of flour and water that makes the bread rise. We play our part to craft our bread Working with the wild yeasts that live in the world all around us, we play our part to craft our bread. We pay attention and look after the dough, and the rest just happens naturally. That’s the beauty of sourdough.
We’ll take the whole process from start to finish in great detail, so no previous experience of making your own bread is necessary.
After this course you’ll have a solid understanding of:
Why the way you think about your sourdough is far more important than a recipe
How to make your own sourdough starter from scratch, and my low maintenance method of looking after it
How to fit sourdough bread making into your schedule
The nuances of stretching and folding, ensuring structure is built and air is not lost
The difference between baking bread straight from the starter or making a levain first, and which method will work better for you.
How to observe the nature of your dough, and understand exactly what is happening inside
Hot stone baking techniques the proper way, using bannetons baskets, peels and a Grignette for the perfect score
We’ll Make:
A variety of sourdough loaves and breads made using a range of techniques including a classic sourdough loaf and a rye bread
Your ticket includes
A six-hour relaxed bread making course with teas, coffees and homemade biscuits (or sometimes cake)
Plenty of time for questions
All your breads and recipes to take home
A little pot of my sourdough starter to take home and get started
A proper lunch with fresh bread
Bake with Jack Kitchen Studio
Knaphill, Woking, GU21 2EP
9:30am-3:30pm
Timings are a guideline as the rising time of our dough may vary depending on the weather.
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