Introduction to Sourdough
£165.00
Jacqueline O’Shea
Abinger Cookery School will be closing in 2025. Courses will run until April 30th.
Learn the art of Sourdough with our master baker, Jacqui O’Shea who brings to the table her extensive knowledge of bread. Jacqui has gained valuable skills and knowledge while baking with Richard Bertinet.
Course Description
In this 1-day workshop, you will learn about wild yeast, how to make a ferment and how to bake a sourdough loaf from start to finish. Understanding the steps required will give you the confidence to return home and recreate the magical process. Making sourdough needn’t be challenging! The course will include a dough scraper and your very own jar of starters to nurture at home.
Lunch is provided by our chef, Jacqui O’Shea.
Technical Skills
- Kneading
- The use of different flours
- Baking
- Flavoured bread
Sample Menu
- Everyday organic sourdough loaf
- Pain de Champagne
- Rye sourdough
Facilities
- Indoor dining area
- Outside seating & dining area
- Free WIFI
- Limited onsite parking
- Idyllic countryside setting, easily accessible by road & public transport
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Full Day
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Introduction to Sourdough | Full Day
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