A hands-on sourdough bread making class with Elle who has studied with award-winning master baker/food writer Dan Lepard.
Time & Location
02 Feb, 13:00 – 16:00
Tablehurst Farm Kitchen, London Road, Forest Row RH18 5DP
About The Event
In this introduction to making delicious sourdough breads, you will learn how to achieve a wonderful crust, crumb, taste and texture, how to create and keep a healthy leaven and how to mix, knead, shape, and bake the perfect loaf. You will make and take away a golden loaf of sourdough bread and a slab of mouth-watering rosemary focaccia.
We will use locally produced biodynamic heritage wheat and rye flours, freshly milled at Tablehurst Farm.
You can also pre-order extra bags of freshly milled heritage wheat and/or rye flour at £4.50 per kg bag. Please place your order via email: firstname.lastname@example.org in advance of the workshop.
All organic/biodynamic produce and refreshments are included in the workshop fee.
Limited places, by prior paid booking only - please book early!
Cancellation Policy: As we have to pre-order fresh produce for the workshop participants depending on numbers, no refund will be given with less than 5 working days' notice.