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Sourdough is fantastically versatile and the seasonal courses are where we get creative, with herbs or produce from the garden. They are often limited edition courses, or one offs. These courses are generally about baking or making something delicious to eat that takes my fancy, and extend beyond bread to include good things to eat with sourdough, such as jam, butter, and cheese and chutneys. All students will receive a certificate, a bag of Mulino Marino flour, a dough scraper and a ceramic pot of our organic sourdough starter.
You can expect to meet the chickens that lay the eggs, and pick the herbs or fruit we use straight from the garden. It’s a day of laughter and baking. Of course we still learn all the basics about how to bake with wild yeast and sourdough, but the day is also a chance to eat delicious food, relax and have fun.