Bringing Back Real Food

Bread: Simply Sourdough

Sourdough makes the best bread, no wonder it has 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 that grow alongside to give its distinctive flavour.

The sourdough process of bread-making 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 our ‘Bread: Back to Basics’ course. 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. This is bread making at it’s most elemental. The course 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 hearty brunch with 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 ones afterwards.

The course takes place at Loaf’s high street cookery school on Stirchley High Street in south Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for bringing your own kitchen alive with the smell of fresh bread. There’ll also be a chance to tour Loaf’s in-house community bakery (where sourdough is a speciality) and to stock up on bread-making equipment from our cookery school shop after the course.

The course starts on Friday evening from 7pm – 9pm, and resumes on the Saturday from 9.30am-1.30pm. It is led either by Loaf Baker Rob Drew, Loaf founder Tom baker, or Loaf graduate, talented home baker, and one half of the excellent BeerBods, Gordon Stovin. All refreshments, equipment, recipes, and aprons are provided. The course takes place at Loaf HQ in Stirchley, south Birmingham.

Use the calendar below to find and book a suitable date and add to your basket, and pay via the checkout. We look forward to seeing you soon!

Please note, this course is not suitable for Coeliacs. Please email us if you need to know more about the allergens in this course.



Bread: Simply SourdoughBread: Simply SourdoughBread: Simply SourdoughBread: Simply SourdoughBread: Simply Sourdough