Absolutely! Our workshops are designed with beginners in mind. We'll guide you through the entire process, from looking after your sourdough starter to baking your first delicious loaf.

We provide all the necessary ingredients for the workshop. All you will need is a large bowl, a tea towel and a jar (in case you'd like to take some starter home). All ingredients (flour, starter, water etc.) will be provided free or charge.

Our events are free, but donations to cover the cost of materials are welcomed.

The duration of each workshop may vary slightly, but typically they run for approximately 2 hours. This duration allows ample time for hands-on learning and addressing any questions you may have.

To secure your spot in our sourdough baking workshop, simply head to our website's Events page and find the upcoming workshop date that suits you. Click on the registration link, fill in your details, and you're ready to join us on one of our workshops.

Our workshops are hands-on, meaning you'll get to actively participate in every step of the sourdough baking process. Our enthusiastic and friendly bakers will be there to guide and assist you throughout the workshop.

Sourdough bread is a type of bread made using a natural fermentation process, where wild yeast and bacteria are utilized to leaven the dough. This is in contrast to using commercial yeast to rise the dough. Compared to conventional bread, sourdough is richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Sourdough is known for its delicious tangy flavour and chewy texture.

Sourdough starters can vary in appearance based on various factors like ambient temperature, flour type, and hydration level. Don't worry if it looks different; focus on its activity and smell, which are better indicators of its health.

A mature sourdough starter should be bubbly, have a pleasant tangy smell, and double in size within 4-6 hours after feeding. It's then ready to use in your sourdough recipes.

Several factors can affect the rise of your sourdough bread, such as a weak or inactive starter, insufficient fermentation time, or improper shaping. Make sure to follow the recipe instructions carefully and consider adjusting your technique if needed. Starter Health: Ensure your sourdough starter is active and healthy. A weak starter won't provide the necessary leavening. Temperature: Fermentation is temperature-sensitive. Make sure your dough is at the right temperature for fermentation (usually around 21-24°C).. Hydration: The dough's hydration level can affect rising. If the dough is too dry or too wet, it can hinder the rise. Kneading: Proper kneading helps develop gluten, which is essential for a good rise. Over-kneading can also be an issue. Time: Allow enough time for the dough to rise. Sourdough often requires longer fermentation than commercial yeast. Quality of Flour: Ensure you're using high-quality bread flour with good gluten content. Use of Salt: Don't add salt directly to the starter, as it can inhibit yeast activity. Mix it in with the rest of the dough ingredients. Storing the Starter: Properly store your sourdough starter in the fridge when not in use and feed it regularly. Scoring: Make sure to score the dough before baking to allow for proper expansion. Dutch Oven or Steam: Baking in a preheated Dutch oven or using steam in your oven can help create a good oven spring.

To achieve a lighter crust, try baking your bread at a slightly lower temperature or for a shorter duration. Additionally, using a Dutch oven or covering your loaf during the first part of baking can help trap steam and create a lighter crust.

To keep your sourdough bread fresh, store it in a paper bag or a bread box at room temperature for up to 2-3 days. For longer storage, wrap it tightly in plastic or foil and freeze. Thaw frozen bread at room temperature or in an oven preheated to a low temperature.

Yes, you can experiment with different flours to add flavor and nutritional variety to your sourdough. Keep in mind that whole wheat and rye flours may require adjustments to hydration levels and fermentation times.