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Food & Drink
Classes & Workshops
Learn the basics of sourdough fermentation and bread baking in this intro to sourdough class. We’ll start off with the fundamentals of fermentation, and specifically sourdough, interweaving these core principles with baking techniques throughout the course. We’ll cover topics comparing sourdough to other types of fermentation, the health benefits of sourdough, the role of different ingredients in baking, and concepts like gluten development and hydration levels. Special attention will also be given to decoding different flour varieties and grains.
Hi! I'm Simon, I run an independent organisation dedicated to promoting the small-scale production of "real" fermented food and drink.
In 2014 we began to share experience and knowledge of fermenting and began to run lactic fermentation classes and gradually added further courses such as Kombucha, Soft Fermented Drinks, Cultured Condiments and Dairy Ferments. In 2017 we took part in an episode of the BBC programme, "Trust Me, I'm a Doctor", where we not only gave Michael Mosley his first taste of sauerkraut but taught him how to make it. Our kefir, sauerkraut, kimchi, kombucha and cottage cheese were tested against commercial varieties by Dr Paul Cotter from the Teagasc Research Centre in Cork and scientists at the University of Roehampton, who found that "There were some striking differences between the products. While the homemade foods and products made by traditional methods contained a wide array of bacteria, some of the commercial products contained barely any." We have taken part in numerous community events and festivals to promote fermentation and have worked in fermented product development for a number of high-profile companies.
We run most of our courses at the Hornbeam Community Cafe in Walthamstow, London, which has a relaxed atmosphere and is a wonderful place to run courses and is easily reached by public transport.
In depth Course NotesBread dough to shape and bake a loaf.Flour, salt and water to mix a dough to take away to bake at home.Flour and water to make a starter.A proving bowl to take away the dough in. a medium-sized jar to take the starter home in.a bag to take your bread home in.
Who can come
Adults
Activity level
just enough
Skill level
beginner
If you would like to book a private group please contact the host directly via private message
If you would like to request for alternative dates not currently showing in availability, please contact the host directly via private message
As there may be some tastings, please check if you have any dietary requirements.
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