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Woman holding up a loaf of sourdough!
Someone kneading Sourdough on a flour surface.
Chef showing how to knead your Sourdough
A group of people gathered around a table at River Cottage, enjoying a meal together.
Woman holding up a loaf of sourdough!
Someone kneading Sourdough on a flour surface.
Chef showing how to knead your Sourdough
A group of people gathered around a table at River Cottage, enjoying a meal together.
Only 4 dates left

The Sourdough Day

£195.00

Book this course
19 May
£195
05 Jun
£195
18 Jul
£195
22 Sep
£195
1 day
Adult
Close
10:00 - 17:00

Learn the Art of Sourdough & Bread Baking with Andy Tyrell

Join expert chef and baker Andy Tyrell for a hands-on day where you’ll learn how to bake a variety of delicious breads, from holey country loaves to seedy ryes, pizza dough, and even a fancy fougasse.

Sourdough, the traditional way of making bread, uses wild yeasts to raise the dough. Over the day, you’ll dive into the science behind sourdough, learning how wild yeasts and bacteria work together to make it more delicious, flavourful, and digestible.

Whether you’re starting from scratch or looking to improve your baking skills, you’ll learn key techniques such as choosing the right flour, creating and maintaining your starter, calculating dough ratios, kneading methods, high hydration doughs, shaping, and perfecting your baking process.

Is this course suitable for me? This course isn’t suitable for those with dairy or gluten intolerances. We recommend this course for participants aged 12 and up. Under-16s must be accompanied by a paying adult. These guidelines are in place to ensure the safety, comfort, and enjoyment of all our guests. Please feel free to get in touch if you have any questions or need more information.

MAKE YOURSELF AT HOME

FLOUR

To kick things off, you’ll learn about the different types of flour, why we use organic ingredients, and how they impact the flavour, structure, and volume of your sourdough.

STARTER

We’ll guide you through starting your own sourdough culture and share simple methods to keep your starter happy and active for years to come.

PERCENTAGES & CALCULATIONS

Crucial in a bakery and helpful at home, we’ll teach you how to use these calculations to adapt recipes in your own kitchen.

MIXING, KNEADING, SHAPING

We’ll get our hands dirty, exploring modern folding techniques and traditional kneading methods that help develop your dough the right way. Throughout the day, you’ll have the opportunity to make a variety of loaves, including a River Cottage country loaf, hybrid baguettes, seedy rye, wood-fired pizza, and a fougasse. With guidance from our tutors, you’ll have plenty of practice perfecting your shaping skills.

LUNCH

Take a break in the middle of the day and enjoy a delicious wood-fired sourdough pizza, topped with fresh, local, and seasonal ingredients.

FERMENTATION

We’ll explore the fascinating science behind sourdough and discover what makes this bread so unique.

PROVING & BAKING

It can be tricky to know when your loaf is ready for the oven, but we’ll teach you how to judge it perfectly. We’ll also explore different methods of baking in domestic ovens to achieve top-class results.

WASTE

We’ll show you how to easily use up any ‘excess’ starter in a variety of delicious recipes.

DEPARTURE

You’ll have time to chat with your fellow course participants and the River Cottage team before heading back up the hill at 5pm, with your loaves and starter in hand.

Highlights

  • You’ll meet your host and kick off the day with tea, coffee, and a freshly baked treat from the kitchen.
  • Craft your own sourdough starter, learning the simple steps to create and maintain it at home.
  • Master the art of sourdough by harnessing the power of wild yeasts to create flavourful, digestible loaves.
  • Bake a range of delicious breads, from holey country loaves to seedy ryes, pizza dough, and a beautiful rustic fougasse.
  • Dive into the science of baking with baker’s percentages, ensuring you get the perfect dough every time.
  • Learn essential techniques, including kneading, handling high-hydration doughs, and perfecting bread shapes.
  • Know exactly when your loaf is ready for the oven, mastering the art of timing for perfect results.
  • Bake like a pro, leaving with the skills and confidence to create sourdough and other breads in your own kitchen.
Artisanal SkillsBakingRiver Cottage Courses
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