Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 1 April 2019
Time: various Monday - Sunday
Availability: Spaces available
The aim is to challenge you to think about bread differently, it is the oldest way of making bread, and uses naturally occurring wild yeast and lactic acid bacteria. The process of baking sourdough is sensuous and nurtures both mind and body, and requires a thoughtful and spiritual approach. Artistic and scientific, it is a combination of passion, patience, dedication and craftsmanship. It is about connection, using hands, touch, smell, taste, sight, heat and mind. These are the elements we connect with here at the school.
The course is not simply about giving sourdough bakers an in-depth understanding of the principles of baking sourdough bread, but understanding the specifics of fermentation. Our focus at The Sourdough School is on making the most nutritious, and delicious bread part of a healthy lifestyle. We combine hands on baking with evidence based learning and relevant research papers, and apply the science as we bake.
April can be a glorious month, as the new season is just starting to warm up. The spring bulbs bring a crescendo of colour to the garden, with daffodils, muscari and bluebells all in flower, and the tulips are starting to look their elegant best. It can also be the time for April showers and sharp reminders that winter is not long gone. The April Sourdough Week is a time to embrace all the gorgeousness of the month, or hunker down and enjoy the warmth of the kitchen… who knows. It’s a mercurial month. Whatever the weather brings, we’ll be baking deliciously satisfying malted muesli bread, and using the warming flavours of ginger and soy, while we make the most of all that April offers.
- The workshop will be run by The Sourdough School founder and sourdough specialist Vanessa Kimbell.
- There will be a Q & A session with our resident GP (Doctor) Alison Coleville on functional medicine, wider health issues and how these relate to bread.
- 2 x 45 sessions walking for health with our in house health & fitness instructor Lee Robinson.
We will make:
- Classic Sourdough
- Soy, ginger & rice Sourdough
- Cultured butter
- French style compote from garden fruit
- Cultured cream
- Pain De Mie
- Russian Rye
- Sourdough Pizza
ALL THE PRINCIPLES OF BAKING SOURDOUGH ARE INCLUDED IN THIS COURSE.
- Learning about how to get a beautiful open crumb sourdough loaf.
- How to refresh a starter
- Starter maintenance
- Learning about versatility and purpose of different leavens
- Understanding each step of the process
- You will find a rhythm – and plan your baking schedule
- Flavour – demystifying how to control the sourness of your sourdough
- Milling our own flour
- Learn about mixing and kneading techniques
- Looking at the role of salt and how this affects the rise
- Understanding how water and various hydration levels affect your bread
- We will look at the role flour has on the finished bread in detail
- Make sure that you really understand the point at which the bread is proved
- Please note that the teaching involves a combination of both hands on baking and some demonstrations for certain recipes, however, you will be involved in every aspect of mixing, shaping and proving sourdough, through to the bake. We slow things down and will look at the details that really make the difference.
- Discovering why sourdough is particularly nutritious and digestible
- Learn about prebiotics and probiotics
- You will be tested in a written paper in ENGLISH at the end of of the week. This is not aimed to fail, but it is essential to be awarded a diploma to certain that you have understood all the principles of sourdough. It will be marked as a group exercise as a means of re-enforcing the key principles of making great sourdough.
For more information on what is included and to expect when you attend a course please click here
Before you book Please see full terms and conditions here. Please note that you must be over 18 to attend the workshop. Any Questions? Just send us an email and we’ll get back to you. We look forward to welcoming you to the course.
We very much look forward to welcoming you.