Sourdough Bread Workshop 2 dates
| Nov 7 | |
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School Farm CSA, Dartington, Totnes, UK |
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https://dandelion.events/e/l4f3n |
| Hosted by |
grain to loaf
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| Facilitators |
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| Enquiries to | fihs11@protonmail.com |
| Add to calendar | Google · ICS |
| QR code |
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Sourdough Bread Workshop at School Farm Community Kitchen
Two dates available: Sunday 25th October OR Saturday 7th November. Please make sure you are booking the listing for the correct date!
Join us for this one-day hands-on sourdough bread making workshop, where we’ll explore how working with stoneground local and regional flour can enhance the flavour and nutrition of your baking.
This workshop is ideal for home bakers with a basic understanding of sourdough or bread baking, and will build on this to offer a deep dive into the journey from grain to loaf, exploring what this means for the health of our bodies and our food systems more broadly.
During the workshop, you will…
- Learn about the core principles of wild fermentation and sourdough baking
- Mix, shape and bake your own breads with a mixture of white and wholegrain flours produced from grain grown and milled in the South West
- Sample a variety of bakes with diverse grains
- Enjoy a seasonal lunch with farm produce in a beautiful setting
- Explore what an alternative grain economy might look like, as part of a more regenerative and resilient food system
- Discuss how to enhance the nutritional value of your bread
- Consider the value of working with your hands and baking as an ancestral skill
- Take home a healthy sourdough starter, recipes and tips for future baking
The workshop will run 9am - 5pm, with a lunch break and tea breaks throughout the day, and will be based in the gorgeous community kitchen space at School Farm, on the Dartington Estate.
Ticket price
We offer a sliding scale ticket price. We have tried to keep the price low comparative to similar offerings, in order to make the workshop more accessible. However, please consider where you sit in terms of financial resources; we want to be able to keep running these courses in future and need support to do this! If you'd love to join but the cost is still a barrier, please get in touch and we'll see what we can do.
About us
Phil has worked as a chef in restaurants and private yachting over many years. More recently he worked at Schumacher College kitchen working with the horticulture students to create delicious vegetarian food. In the last year he joined the team at Luna's Bakehouse involved in all the processes from milling to baking sourdough. He is passionate about teaching and inspiring care for our food systems.
Freyja trained as a baker 3 years ago, whilst studying an MSc in Regenerative Food and Farming. She has since developed her skills in sourdough baking, pastry and stone milling whilst working at the Almond Thief and Luna’s Bakehouse over the last 2 years, handling grain grown locally at The Apricot Centre and elsewhere in the South West. Through her work, she hopes to celebrate the importance of local food and community.
