Multiple sessions available from 28 Aug 2022 to 23 Oct 2022
Learn the basics of sourdough fermentation and bread baking in this intro to sourdough class. We’ll start off with the fundamentals of fermentation, and specifically sourdough, interweaving these core principles with baking techniques throughout the course. We’ll cover topics comparing sourdough to other types of fermentation, the health benefits of sourdough, the role of different ingredients in baking, and concepts like gluten development and hydration levels. Special attention will also be given to decoding different flour varieties and grains.
We’ll start off shaping a spelt loaf which will be baked later in the class. Then we’ll make a wholewheat loaf from scratch, which we’ll shape at the end of the course so you can take and bake at home as per our instructions. Finally, we’ll make a rye starter which you’ll also take home to be cared for and watch come to life. In addition to a fresh spelt loaf, wholewheat dough, and rye starter, you’ll get to take home a wicker banneton and dough scraper, so please bring a tote bag to carry home your goodies!
This course is designed to provide you with the fermentation and baking skills to build your sourdough and baking intuition, so you can adapt recipes to your particular environments and flour preferences.
Course includes a selection of fermented snacks midway through.
We appreciate that there will be circumstances whereby you will need to cancel your course or change the date. Given two or more weeks notice we are happy to offer a full refund. For cancellations within two weeks of the class date a full refund will be offered if we can refill your booking or 50% refund if not. If the notice is given 1 week before the course, the refund is at the discretion of The Fermentarium