Learn to make sourdough with James
3 hours with James
Learn to bake sourdough bread
Your artisanal sourdough
Ā£80
per personThe workshop in detail
Join James for an introduction to the world of sourdough baking, where you'll gain the skills and knowledge to start making your own delicious loaves at home. This workshop is all about developing your fermentation and baking intuition, giving you the confidence to adapt recipes to your own environment and flour preferences.
The session begins with an overview of sourdough, comparing it to other types of fermentation and exploring the health benefits of this ancient bread. You'll also look at the essential role that ingredients such as flour, water and salt play in the baking process, while learning about concepts such as gluten development and hydration levels. Special attention is given to the different types of flour and grains so that you can make informed choices when selecting your ingredients.
You'll start the practical part of the workshop by shaping a 100% rye loaf, which will be baked later in the class, giving you the chance to see the results of your work. You'll then move on to making a wholemeal loaf from scratch and learning how to shape it to be baked at home. At the end of the course, you'll take home your freshly formed wholemeal dough, as well as a rye starter that you'll nurture and watch come to life over the next few days.
At the end of the workshop you'll leave with your own rye starter, a delicious rye loaf and a wholemeal dough ready to bake at home.
Workshop location
Easily accessible by transport
Additional information
Language of the workshop
English
Practical information
Be sure to bring a carrier bag to take your freshly made creations home, and get ready to continue your sourdough journey in your own kitchen!
Meet James, Jeanne and Anna
Fermented goods producers
The Fermentarium is dedicated to the small-scale production of fermented food and drink. Since 2014, the team has been running workshops and courses in Walthamstow, London, with a focus on hands-on learning. Initially, the focus was on making sourdough bread, but in March 2016, Anna joined the team and additional courses were introduced, including kombucha, soft fermented drinks, cultured condiments and dairy fermentation.
The team is made up of experienced professionals with different areas of expertise. James runs the sourdough workshops, teaching people how to make their own bread. Jeanne, who has a Master's degree in the Anthropology of Food, teaches the lactic fermentation classes and provides an insight into the fermentation process. Anna runs the courses on kombucha, fermented milk, soft fermented drinks and cultured condiments, offering a wide range of fermentation techniques.
At The Fermentarium, participants are guided through practical, hands-on lessons where they learn essential fermentation skills. Whether you're new to fermentation or have previous experience, their workshops will give you the tools and knowledge to confidently create your own fermented foods and drinks.
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