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Sourdough workshop


About the Course

Sourdough has risen in popularity in recent years - with good reason. It is more digestible and nutritious than simple, yeasted bread. In this workshop you will be introduced to the subtle art of sourdough baking.

We will cover how to care for your organic starter, how to master the art of kneading the high hydration (ie wetter than normal) dough, and how to shape and score your sourdough to achieve consistently good results in your own kitchen.
A longer than average day is needed to allow the slow-rising sourdough to take its time. We think you’ll agree, the flavour, crust and crumb achieved will be worth the wait.

If you will be redeeming a CraftCourses gift voucher on this course, the voucher code must be provided at the point of booking.

What's included in the price?

Everything you need for the day will be provided, including aprons, ingredients and equipment.

We begin with a welcome breakfast as everyone gathers ready for the day.

Breaktime is freshly brewed tea or ground coffee with delicious sweet treats from the bakery, and at lunch you will enjoy a wide range of fresh seasonal dishes (from the cottage garden, wherever possible) and, of course, your very own bread!

You leave with greater understanding and the skills to take you on your sourdough bread journey, together with a bag brimming with freshly baked loaves and your very own wheat and rye starters to nurture and feed at home.

We hope you will join us.


Helen Underwood at White Cottage Baking School
Carey Hill, Church Lane,
CB23 2NG
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Suitable for

  • Engagement, birthdays & anniversaries
  • Hen dos
  • Parking provided
  • Public transport
  • Stag dos

Available as a gift

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1 day (10:00am to 5:30pm)

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In-person course
- - #30072

Super bread course from start to finish. Helen was welcoming and warm and provided us with fantastic instruction. A good balance of practical and theory. The setting is beautiful, lunch was delicious and coffee breaks were just right. I took home 4 delicious loaves that I made during the day. Crucially, I have started making sourdough bread at home, which is very edible!
I learned lots. I would highly recommend this course.

Response from White Cottage Baking School:

Such a pleasure, Yvonne, to welcome you to White Cottage. We were lucky to be blessed with good weather to enjoy the cottage garden at lunch and break times! And so pleased to hear you're baking at home already! Just wonderful! Thank you for your kind words, Helen.

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