Sourdough for Busy People
Want to make sourdough bread part of your routine but feel you just don’t have time ? This is the class for you.
Sourdough bread has a loyal following due to its delicious flavour, texture and digestibility and many people want to make it part of their weekly routine. However, a frequent complaint I hear is that it takes too long to make a tasty loaf if you’re a busy person with limited time.
Have you ever considered that most of the time required to make sourdough bread is ‘dough time’ not ‘bakers time’ and that once you’ve mastered the basics your total ‘hands on’ time needn’t be more than 40 minutes? During this full day class we’ll play with some of the levers of fermentation - time and temperature - and the proportions of wild yeast in your dough to enable you to fit long fermented bread into a busy schedule. If you have 10 minutes to spare in the morning before work and 4 hours in your home from finishing work to bedtime then let me show you how. Don’t worry, you’ll still have time to make dinner, relax with the family and catch your favourite TV programme!
During the class we’ll learn to maintain a sourdough culture and prepare it for successful bread making, mix, develop and shape a range of doughs for you to take home and spend time understanding how to fit bread making into a busy life.
Want to make sourdough bread part of your routine but feel you just don’t have time ? This is the class for you.
Sourdough bread has a loyal following due to its delicious flavour, texture and digestibility and many people want to make it part of their weekly routine. However, a frequent complaint I hear is that it takes too long to make a tasty loaf if you’re a busy person with limited time.
Have you ever considered that most of the time required to make sourdough bread is ‘dough time’ not ‘bakers time’ and that once you’ve mastered the basics your total ‘hands on’ time needn’t be more than 40 minutes? During this full day class we’ll play with some of the levers of fermentation - time and temperature - and the proportions of wild yeast in your dough to enable you to fit long fermented bread into a busy schedule. If you have 10 minutes to spare in the morning before work and 4 hours in your home from finishing work to bedtime then let me show you how. Don’t worry, you’ll still have time to make dinner, relax with the family and catch your favourite TV programme!
During the class we’ll learn to maintain a sourdough culture and prepare it for successful bread making, mix, develop and shape a range of doughs for you to take home and spend time understanding how to fit bread making into a busy life.
Want to make sourdough bread part of your routine but feel you just don’t have time ? This is the class for you.
Sourdough bread has a loyal following due to its delicious flavour, texture and digestibility and many people want to make it part of their weekly routine. However, a frequent complaint I hear is that it takes too long to make a tasty loaf if you’re a busy person with limited time.
Have you ever considered that most of the time required to make sourdough bread is ‘dough time’ not ‘bakers time’ and that once you’ve mastered the basics your total ‘hands on’ time needn’t be more than 40 minutes? During this full day class we’ll play with some of the levers of fermentation - time and temperature - and the proportions of wild yeast in your dough to enable you to fit long fermented bread into a busy schedule. If you have 10 minutes to spare in the morning before work and 4 hours in your home from finishing work to bedtime then let me show you how. Don’t worry, you’ll still have time to make dinner, relax with the family and catch your favourite TV programme!
During the class we’ll learn to maintain a sourdough culture and prepare it for successful bread making, mix, develop and shape a range of doughs for you to take home and spend time understanding how to fit bread making into a busy life.
Refreshments will be served throughout the day and a light lunch will be provided and enjoyed with a glass of wine or beer. The experience will leave you confident to be able to apply your new skills and knowledge at home.
Arrive at 9am for a 9.15am start. Finish time will be between 4 and 5pm.
Maximum 6 people per class, includes lunch, refreshments, course notes and all your day’s bakes to take home.
ALLERGEN INFORMATION
This course uses wheat, dairy, seeds and nuts. Unfortunately we aren’t able to tailor recipes for substitutions or alterations. For more information regarding our ingredients, please contact us before booking your course.
WHAT YOU NEED TO BRING
A banneton (bread proving basket) suitable for a 700g loaf (approx. 20cm diameter) or a 20cm diameter deep bowl and linen teatowel. You can purchase a banneton on the day if required.
A cool bag and freezer blocks so you can take one of your doughs home to bake.
Baskets and bags/boxes to take home all your bakes – there’ll be plenty!