Sourdough Baking Workshop
Join guest chef Andy Tyrell at The Riverford Field Kitchen and learn how to bake a range of sourdough loafs including a variety of wheat & rye sourdoughs, with a little bit of veg magic thrown in.
9.30am - Welcome to The Riverford Field Kitchen
You’ll be welcomed with tea or coffee and a home-baked treat and meet your host, Andy Tyrell. Andy trained as a patisserie chef before becoming head chef at River Cottage where he designed and led the baking course programme.
10am to 12.30pm - Practical workshop
Time to roll your sleeves up and get stuck in to the first session. You will be guided on how to use the no knead method to make a country sourdough loaf using a mix of local organic flours, before making a sourdough pizza ready for lunch.
12.30pm to 1.30pm - Lunch
Guests will enjoy a light, seasonal organic lunch ready to set you up for the final afternoon session.
1pm to 3pm – Practical workshop
Learn how to make sourdough ciabatta.
3pm - Demo led session
Finally, sit-back and enjoy your final demo-led session where you will learn how to make a wholegrain slowly fermented rye bread, before packing up all of the home-baked goodies you have made that day. We'll also send you home with a pot of Peggy, our very own sourdough starter culture to continue your sourdough baking at home.
Monday 7th and 21st June
Monday 19th July
Monday 27th September
Time: 9.30am - 4.00pm
Price: £110 per person
About your host
Andy Tyrell has a life-long passion for baking, and a particular passion for bread and sourdough. Andy cut his teeth working in a patisserie, before climbing the ranks and becoming head chef at River Cottage HQ. More recently, Andy is head chef at the eponymous Lyme Bay Cafe & Bar.
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