Is there anything more satisfying than making homemade bread? Making your own sourdough. It takes some time, patience, and a bit of tender love and care, but David from the award-winning Manna from Devon Cooking School is going to show you how to get phenomenal results at home.

You’ll learn all about how to make your first sourdough ‘starter’ and how the all-important natural fermentation processes transform dough into a light and airy loaf. Whether you’re a seasoned baker or a curious bread-lover, you’ll be sure to pick up David’s valuable techniques, advice and expert insights in this one-to-one style online workshop.

In this workshop, you’ll learn:

How to create and maintain the perfect beginner’s sourdough starter.
How to recognise the different stages of fermentation so that you don’t over or under-prove.
The secret to ensuring the best possible rise with a variety of expert shaping techniques.
How to manage white, wholemeal and rye flours and the different impacts they have on the fermentation process.
How to manipulate fermentation time, temperature and levels of hydration for different results.
Some details on the biochemistry of sourdough, and what makes it so unbelievably tasty!

If you'd like to get in touch directly, feel free to contact Manna From Devon via info@mannafromdevon.com.

Beginner's Guide to Sourdough

with Manna From Devon