We aim to explain the theory, but most of the learning will be by hands on making. Our courses are aimed at beginners unless otherwise stated. There is no need to have prior knowledge or experience.
17 Dec 2020 (9:00) - 1 Dec 2023 (12:00)
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21 Feb 2021 (13:30) - 28 Feb 2021 (15:00)
An introduction to the methods of gluten free sourdough bread baking. We look at the different flours which can be used, how to make and maintain starters and how to avoid unnatural additives.
Multiple sessions available from 28 Feb 2021 to 21 Mar 2021
This class looks in depth into everything you need to know to brew great kombucha. We look at ingredients, equipment, primary fermentation and secondary fermentation techniques, how to achieve good carbonation, flavour development and how to store kombucha and propagate scobys.
14 Mar 202111:00 - 14:00
Using sourdough culture is an ancient method of making bread.
24 Mar 2021 (13:30) - 28 Mar 2021 (15:00)
Online Livestreaming Course
This is a live streaming course over 2 sessions of 1 1/2 hours each during which we will make together condiments such as: lacto-fermented ketchup, Mexican fermented salsa, chutney, salad dressing, mayonnaise and explain how to make other live fermented recipes such as sriracha and mustard. The second session will take place on the following Sunday between 1-2:30pm.
27 Mar 202111:00 - 14:00
An in-depth introduction into everything you need to know about lactic fermentation techniques.
28 Mar 202111:00 - 14:00
A live online course over a 3 hour session, with an accompanying whatsapp group, if you are unable to take part live we will be making it available online for catch up.