We will have a wonderful day in my small bakery learning an ancient skill. Although making sourdough takes the best part of 2 days in normal circumstances, I have fast forwarded the process Whilst ensuring you go home knowing all the steps necessary to create sourdough once you get home.
We will learn about starters, mixing, autolyse, bassinage, shaping, scoring and baking.
During the quiet times while our dough gently ferments you will have ample time to sit on the deck in the garden and enjoy a cup of tea and ask questions.
Fluffy our chinchilla may wander into the bakery with his nose out of joint and more than likely you will meet Puck and Lilly, our 2 rescue Border Collies who are extremely nosy.
We will enjoy a delicious vegetarian lunch and a glass of wine under the umbrella on my deck.
You will make a classic sourdough. a fougasse, and a 100 % Rye loaf. I shall demo making foccaccia which we will munch as we make our bread.
Times are approximate.
08h15 Introductions, tea, coffee and handing out notes
08h30 Mixing begins for our sourdough and rye loaf. We shape our Fougasse and decorate it with fresh herbs from my garden.
12:00 Lunch. You will also taste some local artisan cheese if available and drink a glass of local wine.
13h00 approx we will finish - floury but with your arms full of your warm fragrant loaves to enjoy with friends