Sourdough Clinic #1 - Making and keeping a starter (evening)
Andy T
Andy T
£20.00
per screen

Sourdough Clinic #1 - Making and keeping a starter (evening)

Hosted by Andy TyrrellDorset, UK

Tuesday 23rd February - 19:30


About this class

Andy Tyrrell​,​ most recently Head Chef at River Cottage HQ is based in Dorset and has a love for producing artisan​,​ seasonal food. All sourdough baking begins with a starter​,​ it contains a balance of yeast and acid bacteria unique to your own kitchen and it has the power to raise your loaves for many years to come. The satisfaction and excitement of making your own from scratch have captivated huge numbers of bakers from around the world. You can now start that journey yourself. So many problems and inconsistencies people encounter in sourdough baking can be traced back to the health of the starter and how it's maintained. This class will take you back to the basics and give you a method that will work every time. This class is the first in a series that will give you the knowledge​,​ support and confidence to bake artisan sourdough at home. This is a small group class​,​ so there will be lots of opportunities to ask questions of Andy.

What you will learn

In this class you will make your own starter and be given instructions on how to maintain it​,​ feed it​,​ store it and prepare the starter so its ready for baking your own sourdough. You'll learn about different flours​,​ a little science and history and be given the practical advice to be successful at home. If you have tried making a starter before or have your own already we can discuss your schedule and work through any difficulties you've encountered.

Ingredients needed   Loading document...

Servings : --

Strong Bread Flour - Ideally a bag of strong white & A bag of stoneground wholemeal (organic​,​ if you can). I would aim for good quality flour​,​ something like Shipton MIll is good quality.

Equipment needed

A small mixing bowl and later on a small jar. A weighing scales A jug for some water

Special instructions

Please have your bread flour and bowl ready. If you can find an organic stoneground wholemeal flour then in my experience these give the best chance of getting a starter going straight away.

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    Class Creator

    Andy T

    Hello, I'm Andy Tyrrell.

    Andy Tyrrell is based in Dorset and has a love for producing artisan, seasonal food. He has worked in all four corners of the UK and was most recently Head Chef at…

    Andy Tyrrell is based in Dorset and has a love for producing artisan, seasonal food. He has worked in all four corners of the UK and was most recently Head Chef at…

    £20.00
    per screen