Lowick Green LA12 8DT

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Monday 17th March, Saturday 27th & Sunday 28th March 
10:00 - 12:30 GMT

Online: Zoom
£10

Straight from the bakeries of Paris, and now based in South Lakes, Wing Mon will take you through the process of creating and baking your own sourdough culture (aka starter) and bread in this three part course.


About this Workshop
Three Part Course

Learn how to make the best bread you can at home. Having recently moved from Paris to the South Lakes, Wing Mon leads this workshop which will teach you everything you need to make and bake your own sourdough culture and bread in the comfort and constraints of your very own kitchen. You might even learn a bit of French along the way!

The full course outline, including the equipment and ingredients you'll need are detailed below along with booking links:

Day 1:  Wednesday 17th February, 7.00pm
10 days ahead of Day 2, Wing Mon will lead a short introduction to making a sourdough starter. Taking you through the ingredients and equipment (see list of items needed below), after this short lesson, further instructions and support will be provided over email including a feeding schedule for your starter and instructions for building it on the Friday 26th February in preparation for the second part of the course on Saturday 27th February.

Day 2: Saturday 27th February, 10.00am - 3.30pm
Day 2 takes place in two sessions. Both sessions will provide detailed instructions to preparing your dough for baking during the morning session on Day 3 of the course. There will be plenty of time to ask questions and for Wing Mon to support you with developing your skills.

10.00am - 11.00am Session 1, mixing the dough (approx 60 mins)
2.30pm - 3.30pm Session 2, pre-shaping and final shaping of the dough (approx 60 mins)

Day 3: Sunday 28th February, 10.00am - 12.00noon
First session, baking the bread: 10.00am - 10.30am 
Second session, sharing our final loaves and Q&A time: 11.00 am - 12.00noon (30 minute class)

Equipment & Ingredients
Equipment:
Day 1:
  • A set of kitchen scale
  • A medium sized jar or container to keep the starter in
  • A rubber band or a marker pen

Day 2 & 3:
  • A set of kitchen scales
  • A large bowl
  • A medium sized bowl / loaf tin
  • A tea towel
  • A cast iron pot with lid or flat metal tray
  • A metal roasting pan or baking tray with sides

Ingredients:
Day 1:
  • 1 kg Strong White Flour
  • 500g Strong Wholemeal Flour

Day 2 & 3:
  • 500g Strong White Flour
  • 500g Strong Wholemeal Flour
  • Salt

If you have any access needs to enable you to attend this workshop, please contact us here.

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for food & drink

Friday 5-10 Saturday 12-10
Sunday 12-8

Call to book: 01229 481160


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