SOURDOUGH BAKING AT WATERLOO FARM, HALESWORTH
Join me to learn the fundamentals of sourdough baking in this unique and tranquil setting.
This summer I’m supporting an exciting new local charity, Natural Habitat, to help raise important funds by teaching two classes covering the fundamentals of sourdough baking.
SOURDOUGH CLASS INFORMATION:
Tuesday 22nd August 2023 (10-am - 4pm)
or
Wednesday 23rd August 2023 (10am - 4pm)
£175 per person
Maximum 6 people per class, includes lunch, refreshments, course notes and all your day’s bakes to take home.
This intimate masterclass will focus on the fundamentals of sourdough baking and is suitable for beginners or bakers looking for more consistency with their loaves. We’ll be mixing, shaping and baking a range of doughs, working with different grains and learning how to maintain a sourdough culture.
Freshly baked refreshments will be served throughout the day and lunch will be a sourdough pizza you’ve shaped and baked in a wood fired oven, enjoyed with a glass of wine. The experience will leave you relaxed and confident with new skills, knowledge and take home resources.
For more information or to book a place please email
or use the contact section of my website
DON’T DELAY - PLACES ARE LIMITED!
Rebecca, an experienced and empathetic teacher, enjoys sharing her love of baking with hundreds of enthusiastic pupils every month - there are so many repeat customers they’ve become baking friends!
Whether you’re looking to gain more confidence or you’re an experienced baker wanting to add to your existing skills, there’s a class to suit you. Full day, half day or evening options are available for a solo project or a fun day out with a friend or loved one.
BAKING CLASSES AT TWO MAGPIES BAKERY
“Given the length of the day, quality of the teaching, hospitality and take home it is value for money and to be highly recommended. ”
“Just to let you know my wife returned after the sourdough class full of praise for the day and organisation of the event. I have been enjoying an excess of goodies! ”
With the exception of two August classes at Waterloo Farm, ALL scheduled classes take place at The Bake School, Two Magpies Bakery, Darsham, Suffolk, IP17 3QR.
To book a class just click on the class description below and you’ll be redirected to the Two Magpies website where the date can be selected and payment made.
Half day classes include refreshments on arrival and mid morning. All-day classes include refreshments and a light lunch with a glass of bubbly. Evening pizza masterclasses include drinks, your pizza and a dessert. Each class includes all equipment, a Two Magpies Bakery apron, all ingredients and recipe sheets.
Rebecca also runs bespoke private classes for parties, team building and special occasions - email thenextloaf@gmail.com to find out more.
Age requirements: the classes are not be suitable for under 16’s. Minors under the age of 18 must be accompanied by an adult who is also participating.
SCANDINAVIAN BAKING - FULL DAY CLASS (9 - 5pm)
Come and create some memorable ‘hygge’ moments during this class as you work with dark flour, wholegrains, seeds and traditional sweet Nordic spices. We’ll be laminating dough for pastries and working with a sourdough culture and you’ll be baking volkornbrot, cardamon knots, cinnamon buns, Danish pastries and traditional knackebrod.
They’ll be plenty of opportunity’s for ‘Fika’ during the day as well as a Nordic style lunch with a glass of wine or beer.
INTRODUCTION TO SOURDOUGH - FULL DAY CLASS (9 - 5pm)
Frustrated by inconsistent sourdough bakes? Then this is the class for you.
Learn the fundamentals of making sourdough bread - mixing, shaping, baking and recreating it time and time again at home. You’ll be using a range of flours to create a rustic multi grain bread, sweet inclusion bread, 100% rye, fougasse and grissini. Take home your own sourdough culture and learn how to keep it happy and ready for great baking!
INTRODUCTION TO BREAD MAKING - FULL DAY CLASS (9 - 5pm)
Ever fancied having a go at making bread but not sure where to start? In this full day class we’ll cover all the basic know-how and have you baking confidently with yeast and flour.
The class includes an overnight white traditional tin loaf, sticky Chelsea buns, savoury topped focaccia, a flavoured hearth loaf and a honey and oat soda bread.
EUROPEAN BAKING - FULL DAY CLASS (9 - 5pm)
Take a little tour around Europe during this class and learn to make some delicious regional specialities. We’ll be making, shaping and baking baguettes, mixing and laminating a sweet dough for a selection of pastries including croissants, making a seasonal topped focaccia and a rustic country style loaf.
You’ll also be making a tarte flame to enjoy for your lunch.
FRENCH BAKING - FULL DAY CLASS (9 - 5pm)
Learn how to laminate dough to make buttery croissants, pain au chocolate and pain au raisin. Shape a traditional brioche loaf and create Provencal Gibassier pastries. You’ll learn to use a preferment to make baguettes, rustic pain de compagne and a flour/water scald for fluffy pain de mie.
You’ll also be making pissaladière for lunch.
SOURDOUGH PIZZA - EVENING CLASS (5 - 8pm)
Learn how to make and shape sourdough pizza dough, learn about pizza toppings and how to maintain a sourdough culture at home.
You’ll create your own own pizza then enjoy it with a glass of wine or beer. This class is great for anyone interested in making pizza at home in a domestic or wood fired oven.
CHRISTMAS BAKING - FULL DAY CLASS (9 - 5pm)
Get busy in the kitchen this Christmas recreating these delicious bakes (though what you make on the day can also be frozen). We’ll be making marzipan stollen, a sage and onion loaf, a chocolate orange brioche star, biscotti, mince pies and amaretti cookies for you to take home and share with family and friends.
At the end of the class you’ll have mastered a range of baking techniques and learnt how to adapt recipes for future bakes.
DEDICATED TO DOUGHNUTS - MORNING CLASS (9am - 1pm)
Come and learn how to make sweet yeasted brioche dough and create your own delicious doughnuts.
Using hand mixing techniques we’ll develop the dough then scale, shape and prove it before frying, filling and decorating your creations with custards, jams and honeycomb. You’ll leave the course with 6 filled doughnuts and the dough to make 6 more at home.