Sourdough Enthusiasts!

About

If you’re already a home bread-baker, or you really want to get involved with the artisan side of bread baking, this workshop will guide you into the world of slow fermentation and sourdough baking. While you create different types of dough, we explain some of the science behind the sourdough method, and give you a grounding in how to best use sourdough cultures with spelt, rye and wheat flours.

You will make:

Bread with both wheat and rye sourdough cultures:

Wheat Sourdough: One baked in the class, and a dough to take home to bake the following morning

Rye Sourdough: banneton oval and round – coffee bean and volcanic banneton

Lunch: Vegetarian quiche with house salad. There is also a break for coffee and baked chocolate fondants straight from the oven for a boost in the afternoon!

Your teacher: Justin Gourlay set up the Open Bakery in Brighton in 2010. He has been teaching classes since 2014; and Csaba Bozo, our Head Baker working with us since 2015

Under 16’s need to have a place booked and accompanied with a paying adult.