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Sun, 25 Jun


Tablehurst Farm Kitchen

Sourdough 101 – failsafe bread making for newbies

A hands-on sourdough bread making class with Elle who has studied with award-winning master baker/food writer Dan Lepard.

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Sourdough 101 – failsafe bread making for newbies
Sourdough 101 – failsafe bread making for newbies

Time & Location

25 Jun 2023, 10:00 – 13:00

Tablehurst Farm Kitchen, London Rd, Forest Row RH18 5DP

About the event

You can book and pay on my site or you can BOOK HERE (this link takes you to the Tablehurst Farm Events page where you can also book and pay for your workshop).

In this introduction to making delicious sourdough breads, you will learn how to achieve a wonderful crust, crumb, taste and texture, how to create and keep a healthy leaven and how to mix, knead, shape, and bake the perfect loaf. You will make and take away a golden loaf of sourdough bread and a slab of mouth-watering rosemary focaccia.

Whenever available we use locally produced biodynamic heritage wheat and rye flours;  alternatively we use organic produce from Shipton Mill. 

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

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

Suitable for vegetarians and vegans.

Why not gift this bubbling experience to a friend?

Sourdough 101 – failsafe bread making for newbies.

  • Workshop fee includes all produce needed for the sourdough, refreshments, and printed recipe sheets to take away. Detailed handouts are sent by email after the workshop.
  • Each participant takes away:1 x focaccia loaf ready to bake at home 1 x sourdough loaf ready to bake at home 150g fresh sourdough starter 
  • Workshop starts at 10am and finishes at 1pm – 3hrs duration
  • Come to the farm kitchen around 10mins before we are due to start to register, settle and have a drink
  • Tickets limited to 8 adult participants, sorry no children. [If you are interested in a children’s workshop, we can organise these - please let us know so we can notify you when these are scheduled].
  • Teas, coffee and filtered water will be available for the participants

All Participants need to bring their own:

  • Apron
  • A hairband, bandana or other means of keeping hair out of the way
  • A small bottle of your favourite olive oil
  • A container with a leak proof lid to take away your sourdough starter
  • A litre size (or larger) container with a tight-fitting lid to take away your focaccia
  • A litre size (or larger) container with a tight-fitting lid to take away your loaf

Refund Policy for Fermentation Workshops: No refunds given with less than 5 working days’ notice because fresh produce needs to be ordered in advance. If a participant cannot make the day due to unforeseen circumstances, a future workshop spot may be made available, as long as we have notice they can’t make it before or on the day of the workshop they were due to attend.

Notice on allergens:

This workshop is not suitable for coeliacs or those with allergies to cereals containing gluten (wheat, rye, barley, oats, spelt, Kamut and their hybridised strains).

The workshop takes place in an environment where gluten, dairy and nuts may be prepared. However, the workshop ingredients do not include any of the other 13 major allergens as listed in Annex II (1169/2011) of the EU Food Information for Consumers Regulation:

  • Crustaceans (e.g. crab, lobster, crayfish, shrimp, prawn)
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk
  • Tree Nuts (e.g. Almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamias [Queensland nuts])
  • Celery and celeriac
  • Mustard
  • Sesame seeds
  • Sulphites at concentrations of ten parts per million
  • Lupin
  • Molluscs (e.g. Mussels, oysters, squid)


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