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Introduction to Sourdough

Event Name Introduction to Sourdough
Start Date 18 Jun 2020 4:00 pm
End Date 18 Jun 2020 8:00 pm
Duration 4 hours

Participants will be able to start their own natural bacterial culture and fully understand the process of making sourdough bread. They will also get introduced to the use of a proving basket and scoring techniques.

We will approach:

  • White sourdough
  • Rye sourdough
  • Make and maintain your own starter

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date: 18 June 2020

Time: 16:00 - 20:00

Location: D. Powell Bakery @ National Bakery School – E119

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