Date: 15 October 2017
Sourdough is the most ancient way of making bread. It is also the best: better texture, better flavour, better looking and surprisingly easy to make.
The wild yeast starter is not as scary as it sounds! Making it is simple. Using it to leaven (raise) your dough, then controlling the fermentation in the fridge, means you can simply bake when it suits you best. Discover how to get just the sourness and the ‘holey-ness’ you want, and create a wide range of gorgeous breads, from the mildest ‘bloomer’ to the tangiest Devon Leaven.
10.00am - 4pm
Meeting point: Occombe Farm Community Kitchen
Suitable for: AdultsAdditional information:
Booking essential. Please let us know of any dietary requirements when booking.
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