Wild yeast magic is at your fingertips!
- Do you think that baking artisan breads takes years to master?
- Are you still searching for those wonderful sourdough tastes?
- Is your crumb still a little dense with no holes?
- Are you having ‘issues’ with your leaven ?
- Never used a leaven in your life?
- Do you want to expand your repertoire of artisan breads?
Now you can! 
Sourdough bread is made with natural yeast culture called a leaven. It’s becoming increasingly popular, for the very good reason that it tastes as amazing as it looks. Learn how to ferment a yeast starter, how to manage your leaven and how to bake an impressive selection of wheat and rye sourdoughs. Complimentary bag of starter to take home so you can start at once. By the end of our course you will be able to:
- Manage consistently healthy wild yeast starters – both wheat and rye.
- Learn about the best flours to use
- Understand the three Ts: timing, temperature, technique
Devise your own baking schedule to suit your personal lifestyle- Score and decorate your loaves for optimum volume and crust
- Stun your friends with the looks and quality of your breads
You might even think about using your new skills to set up a microbusiness venture of your own! You will have lots of your own hand-baked loaves to take home , our e-book Baking Real Sourdough Bread explaining all the recipes, tips and techniques, and memories of a fun-filled, floury day at The Artisan Bakery School.
Level: most students on this course have done some previous baking, or else have a healthy sense of adventure. All welcome!
Course Days: Wednesdays and Saturdays 10am – 3pm