Sourdough course

Bread takes two days.

A one day course in a working bakery, and a starter to take home.

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02

Flour, water, salt, time.

No commercial yeast, no improvers, no bread machine. The fourth one is the part most people get wrong.

03

Six pairs of hands.

Six places on a bench built for six, so nobody watches from the back of the room.

04

You mix, you shape, you bake.

Every stage is yours. We stand next to you and say when, not instead of you.

05

Home with two loaves.

One baked in the shop oven, one to prove overnight and bake in yours. A hundred and twenty pounds, lunch included.

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What you make

One dough, taken all the way.

You start at eight with a starter that was fed at six, and leave at five with bread you can repeat at home on a Tuesday.

The crumb
01The crumbOpen, uneven and slightly grey. That is what long fermentation looks like when it is not rushed.
The shaping
02The shapingThe part that cannot be read about. Twenty minutes of doing it wrong, then it clicks.
The bake
03The bakeTwenty minutes covered, twenty open, in the deck oven the shop uses every morning.

How the day runs.

EightCoffee, then feed the starter and mix your dough while it is still dark outside.
TenFolds every half hour, and the theory in between. Why time replaces yeast, and how to read the dough.
OneLunch from the shop, then shaping, which is the part everyone comes for.
FourBake, cool, and go home with two loaves, a starter and the recipe written out.
Enquire

Book a place.

Tell us which Saturday suits and whether anyone is coming with you. We reply with a date and how to get here.