Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 4 March 2019
Time: 10am - 6pm Monday - Sunday
Availability: Spaces available
The March Sourdough Week is the very beginning of spring. It’s about New Year resolutions, and looking to a year of healthy delicious bread. We’ll make soft voluptuous porridge bread with rolled oats and marmalade with cold salted butter, and transport out taste buds with toasted sesame seeds and miso bread. It is still frosty mornings, woolly hats, blustery walks by the reservoir and pots of tea, but there are signs of spring on the way.
The courses are taught in conjunction with Vanessa’s book The Sourdough School. 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 aim though is not simply to give 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.
- 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
- Museli sourdough bread
- 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.
Whist the teaching will centre on every aspect of sourdough bread and there will still be time to savour your bread, to relax, to breathe deeply and just lose yourself in long, slow fermentation and in the beauty of winter in our rural Northamptonshire setting. We will try to incorporate a walk into each day’s schedule, weather permitting.
- Depending on the weather you will have some free time in the evenings, and there is the opportunity to walk, cycle, visit the local pubs, or pop in the local cheese mongers and bakery, and we can arrange a visit to the local vineyard.
- The course aim is to give you the confidence and know-how to bake your own homemade, artisan, sourdough loaves.
- It will be a fun week, full of information, demonstrations and baking.
- All participants will receive a certificate of attendance. Once you have booked a full schedule will be sent to you.
What is included:
All food and drinks whilst at the school are provided. We will be eating sourdough, local cheeses and simple, delicious homemade food for lunch, and enjoying a glass of award-winning wine from the local vineyard or our own sourdough beer.
You will only need to bring a few essentials, your favourite apron, and a large basket to take your bread, your bakes and several other bits and pieces home with you, 3 x 200g tupperware containers with lids to take jam, cultured butter and pickles home (please ensure they are sterile and odourless) and a small plastic bottle (an empty water bottle is good) to take syrups home. International students please allow space in your luggage to take many items back with you. Bring a pair of trainers or shoes to walk in, something warm to wear and a flask – we will fill it with hot tea. If you want to cycle then please bring something appropriate to wear – the route is some tarmac and a well-used track, but it can be muddy in places.
Please note that we are also mindful that some people want to avoid alcohol, and we have a separate table available, that is still very sociable to eat at.
What is not included:
Students are responsible for:
- Your accommodation
- Transport to and from the classes. ( There is local accommodation listed below that is 1 mile away)
- You will need to arrange for your own breakfast and evening meals.
What happens next?
Once payment is made, you are destined to make some awesome bread as your place is booked. An email will be sent to you confirming your place on the course.
- PLEASE BOOK your accommodation as soon as you have booked your place on the course, as there are often events in the area.
- We advise that students to stay at Sedgebrook Hall. The Hall is set in beautiful grounds and is walking distance (about a 15 – 20 minute walk about mile away from the school) and has a restaurant and bar, and a small gym and swimming pool: We have a 10% discount code for students which will be included in your booking confirmation email.
- We do have other recommended accommodation options here if needed however please note that we are unable to provide help with any transportation to other venues: https://www.sourdough.co.uk/about/bed-and-breakfast/
- Details of the nearest train stations and airports can be found here.
- An email containing a map and directions will be sent to you when you book the course.
- Students on attending the course are invited to enrol in The Sourdough Club so they can share their sourdough bread success with other club members and continue discussions.
Any Questions? Just send us an email and we’ll get back to you email@example.com if you need any advice
Before you book Please see full terms and conditions here – Students must be over 18 years old to attend.
We look forward to welcoming you to the course.