Learn how to make Sourdough bread on a cookery course in Birmingham.
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 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 runs on a Saturday and over the course of the day you’ll refresh the rye sourdough starter, and mix and knead the wheat sourdough loaves. You’ll shape your wheat and rye loaves, and be well fed throughout the day with treats including sourdough English muffins or sourdough pancakes. 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 afterwards.
The course takes place at Loaf’s 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 takes place on Saturdays from 10am-5pm.
All refreshments, equipment, recipes, and aprons are provided.
Please note, this course is not suitable for Coeliacs. Please email us if you need to know more about the allergens in this course.