We run popular monthly BREAD-MAKING COURSES, making 4 different types of bread by hand using our own 25 year old sourdough starter.
For details see the page Our Bread-Making Classes page


now booking:
June 29th - Start It Up - sourdough home baking
July 13th _ Follow Up day - for returners or those already baking sourdough
One day classes are from 10-4 with lunch included and 4 loaves to take home cost £95 pp.
email us to book your place or let us know you are interested at

Monday, 26 September 2011

'What can I do with my sourdough when I go on holiday?'

Sourdough starters are tough and flexible - a small handful of starter dough, whether in a miner's trousers in the frozen Yukon goldrush, or in the plastic tub in the modern kitchen, and you have all you need.

You can freeze it - but we left one in the fridge for 2 weeks, which was quick to grow back when fed. The other three, which I needed to use the day I got back, we took with us, for a holiday in Cornwall. A handful of flour and water every three of four days was enough to keep the bubbles rising.

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