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.

£120 per person.

Coffee, cinnamon buns and lunch included.

Current available course dates are:

Sunday 24th March, 10.45am - 5pm
Sunday 28th April, 10.45pm - 5pm

To book a place, email