Sourdough Module Series - Complete Course

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We have introduced a series of modules that look in a more focused way at the 7 key stages of baking with natural fermentation. These can be booked together as a course that is well paced, allowing time for practice and self study between sessions.
These take place at our Woodstock Studio and are limited to 6 people per class. 

“Culture Care” (Module A) is a course specifically focusing on how to maintain and care for your culture. When baking with natural fermentation the single most important factor for success is the health, strength and balance of your culture. We cover everything from activation, feeding, bathing and hibernation to troubleshooting. We even resurrect a piece of culture from some pretty old discard. Take your culture home with our Pane Cafone recipe and some tips to dive into your Motherdough adventure. Motherdough Culture Pack included.

“Dough Development” (Module B) This session looks at how to develop structure in your dough through various passive and active processes that develop gluten and then at fermentation.

Perfectly fermented bread is an art. It represents a key success factor in bread-making on parallel with the health of your culture. Fermentation affects both flavour and structure. Fermentation is affected by many variables, particularly temperature, and we cover how temperature affects dough both positively and negatively.

“The Bake” (Module C) is the last stretch in your process. The final stages of preparation are like a finishing school for your dough, allowing you to deliver bakes products with strong oven spring, excellent crumb and a good crust. We also look at how to get the most out of domestic oven for professional looking bread. 

“Discovering Discard” (Module D) looks at what to do with Motherdough that you don’t end up using for baking bread. The possibilities are almost endless. We will make some of our popular recipes together to help you to identify which other recipes would benefit from incorporating discard and how to adapt them.

We are considering the possibility of 5pm to 9pm classes as well. If this would work for you, please let us know. We are trying to get a sense of demand.