Sourdough makes the best bread, no wonder it’s been a staple food in many parts of the world for thousands of years. Sourdough bread is free from manufactured bakers yeast and instead relies on natural airborne yeast to raise the loaf, and natural bacteria to give the loaves their distinctive flavour. The sourdough process of breadmaking requires skill, knowledge, but most of all passion, so this course is perfect for those that have a little experience of making yeasted loaves and for graduates of ‘bread: back to basics’. During the two-day course, you’ll see the whole sourdough baking process through from refreshing the ‘starter’ (the yeast culture that you keep alive in your fridge from week to week) to baking the loaves in the wood fired earth oven. This is bread making at it’s most elemental. The course is led by baker and Loaf director Tom baker, and starts on a Friday evening, where you’ll refresh the rye sourdough starter, and mix and knead the wheat sourdough loaves. You’ll return on Saturday morning to shape your wheat and rye loaves, and enjoy a brunch of sourdough English muffins. There’s plenty of time to discuss equipment, technique, and how sourdough baking can suit a busy lifestyle, and of course there’s plenty of bread to take home for your loved one’s afterwards.
The course starts on Friday evening from 7.30pm – 9pm, and resumes on the Saturday from 9.30am-1.30pm. All refreshments, equipment, recipes, and aprons are provided. The course costs £75 per person, and takes place at Loaf HQ in Cotteridge, South Birmingham. For latest course dates and booking, please visit the cookery school main page or email cookeryschool@loafonline.co.uk with any queries.
Check out our Flickr photo gallery of this course below:
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