Advanced Sourdough Baking
This class is suitable for a home baker regularly making sourdough bread but looking to push themselves to the next level through a deeper understanding of the different levers of fermentation, working with a range of flours (including freshly milling some flour for your bread) and achieving consistency with your bakes.
This class is suitable for a home baker regularly making sourdough bread but looking to push themselves to the next level through a deeper understanding of the different levers of fermentation, working with a range of flours (including freshly milling some flour for your bread) and achieving consistency with your bakes.
This class is suitable for a home baker regularly making sourdough bread but looking to push themselves to the next level through a deeper understanding of the different levers of fermentation, working with a range of flours (including freshly milling some flour for your bread) and achieving consistency with your bakes.
You’ll be mixing, shaping and baking several doughs during the course of the day and learn to recognise the different stages of fermentation, manage varied flour types (including local stoneground flour) and dough hydrations as well as shaping and scoring techniques.
We’ll take a deep dive into maintaining a healthy sourdough culture that’s ready to raise great bread and learn about adaptations that can be made to manage temperature, flavour and flour type. You’ll also learn how to develop your own recipes using bakers percentages.The day will end with a Q and A sourdough troubleshooting session to finish.
You’ll be provided with all the recipes and ingredients to make two mixed grain sourdough loaves, a wholegrain tinned loaf, a torte de seigle, fermented flour crackers and your own sourdough culture.
Refreshments will be served throughout the day and a light lunch will be provided and enjoyed with a glass of wine or beer. The experience will leave you confident to be able to apply your new skills and knowledge at home.
Arrive at 9am for a 9.15am start. Finish time will be between 4 and 5pm.
Maximum 6 people per class, includes lunch, refreshments, course notes and all your day’s bakes to take home.
ALLERGEN INFORMATION
This course uses wheat, dairy, seeds and nuts. Unfortunately we aren’t able to tailor recipes for substitutions or alterations. For more information regarding our ingredients, please contact us before booking your course.
WHAT YOU NEED TO BRING
A banneton (bread proving basket) suitable for a 500g loaf (approx. 20cm diameter) or a 20cm diameter deep bowl and linen teatowel. You can purchase a banneton on the day if required.
Baskets and bags/boxes to take home all your bakes – there’ll be plenty!
BAKING CLASS TERMS AND CONDITIONS
When you make your online booking you agree to abide by the following terms and conditions.
What’s included: ingredients, utensils, knives, equipment and aprons are provided for all courses. Drinks and refreshments throughout your course are included. Lunch is included on all- day courses. I reserve the right to make amendments to course content and recipes without notice.
Age requirements: All minors under the age of 16 may not attend as the class and equipment will not be suitable for their needs. Minors under the age of 18 must be accompanied by an adult who is also participating. If at any point during the workshop the tutor believes the child is causing a disruption to the class, he/she will ask both the adult and child to leave.
Health & Safety: All participants should wear shoes with flat, non-slip soles and covered toes. I cannot admit you into the class without proper footwear. We recommend wearing sensible clothing (ie. not your Sunday best) and are not liable for any damage that occurs to clothing.
If you have been or are suffering from food poisoning or an upset stomach (or have come into contact with anybody who is exhibiting these symptoms) within 48 hours of the course, I would ask that you not attend.
All open wounds must be covered, ideally with a blue plaster. If you don’t have a blue plaster, let me know on arrival and I will be happy to provide one.
Special dietary requirements & food allergies: I am unable to tailor course content for special dietary requirements; however, when lunch is provided, there will always be a vegetarian option. I will be happy to discuss course content beforehand to allow you to make your own alternative eating arrangements if necessary. There is no reduction in fee in this instance.
Please inform me in advance of any allergies, disabilities, diabetes, pregnancy, epilepsy, learning difficulties etc.
Lateness: My workshops are packed with as much baking as we can possibly fit into them, so starting on time is crucial. As a result, it is essential you arrive promptly for your workshop. If you are late, please be aware that the class may have started. Wherever possible, I will allow you to join in, however if you have missed essential parts of the class, this may not be an option. A refund will not be provided in this instance
Payment: All payment must be made in full at the time of booking. I do not take provisional bookings and cannot confirm your place on a course until I receive full payment.
Liability: The Next Loaf will not accept responsibility for the loss of any personal possessions.
Acceptable usage of course content: Recipe booklets and reference materials are provided to support students in their ongoing development as incredible bakers and are issued for personal use only. The sharing of course materials by print, press, photocopy, email, blogs, internet or any digital transfer medium is strictly prohibited without the express written permission of The Next Loaf. If in doubt, please ask about what is and isn’t acceptable usage.
Cancellations: If you are unable to attend a course I regret that I will be unable to refund or reschedule the workshop. Those who fail to attend the class on the day, for whatever reason, will not be entitled to a refund or a rebooking of another course.
Travel insurance: We strongly recommend travel insurance that will cover your costs in the event of you being unable to attend your course.
Travel insurance will cover you for many issues that may prevent you from attending your course such as illness, sickness of an immediate relative, travel disruption etc. I cannot be held liable for any third-party costs, such as travel bookings or accommodation with hotels etc.
Cancellations by The Next Loaf: The Next Loaf is entitled to cancel any course at any time. In the unlikely event of cancellation of a course, I will undertake to offer a suitable transfer to an alternative date or course, or a full refund (within 14 days) of any course fees.
Email: I will keep your email address so that I can tell you about future classes and events at The Next Loaf but won’t pass your email address on to a third party.
Privacy policy: We do not store credit card details, nor do we share customer details with any 3rd parties
In these terms and conditions “I’ refers to The Next Loaf baking school, Narrow way, Wenhaston, IP19 9EJ