£185.00 5 hours 45 minutes
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.
Our first course will take place on Saturday 24th February 2024.
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 starter to nurture at home.
Lunch provided by our chef, Jacqui O’Shea.
All courses are taught by our skilled chefs. Our school is positioned in Abinger Hammer, a delightful and picturesque village in the heart of the Surrey Hills. The school provides each student with a fully equipped kitchen and all necessary ingredients and equipment. We believe in hands-on, practical teaching – so be prepared to roll up your sleeves!
Sample Menu:
Everyday organic sourdough loaf
Pain de Campagne
Rye sourdough
Technical Skills:
Kneading
The use of different flours
Baking
Flavoured breads
Facilities:
Indoor dining area
Outside seating & dining area
Free wifi
Limited onsite parking
Idyllic countryside setting, easily accessible by road & public transport
