Advance Sourdough Baking Workshop
Have you mastered a basic sourdough loaf but are keen to raise your baking game? Are you looking to extend your sourdough baking repertoire? 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.
When: Monday, 24th February 2020
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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