A one day course offering an in-depth introduction to sourdough baking
with stoneground British flour. Suitable for all abilities, you will acquire the skills to produce naturally leavened bread at home. On the day you will learn how to make classic country loaves, tinned rye bread and pizza dough. You will leave with all the bread you have produced, plus
a recipe booklet and your own wild yeast starter.

Coffee, cinnamon buns and lunch included.

Current available course dates are:

**SPECIAL** Sunday 28th April, 10.45pm - 6.30pm. We will be joined by local farmer and world authority on heritage grain, John Letts, who will be giving a talk and assisting with the course. £150 per person

Sunday 19th May, 10.45pm - 5pm £120 per person

To book email