In this introduction to making delicious sourdough breads you will learn to achieve the crust and crumb, taste and texture you've always aspired to. This includes creating and keeping a healthy leaven, mixing, kneading, shaping, and baking the perfect loaf. You will make and take away a loaf of focaccia.

We will use locally produced and freshly milled biodynamic heritage wheat and rye flours.

All organic/biodynamic produce and refreshments are included in the workshop fee.

Limited places, by prior paid booking only - please book early!

Cancellation Policy

If you can't make your booking, please give us at least 5 working days' notice, otherwise the whole booking fee will be charged. Thank you.