Traditional Sourdoughs made using traditional methods to achieve the highest quality loaves as would have been demanded by customers when sourdoughs were the only breads available.

This course covers white and brown sourdoughs, the course will cover keeping the mother, mixing, proving, moulding, baking etc. you will also learn how to attain different characteristics from your breads by using different temperatures and by breeding the starter to give the results you require. You will learn how sourdough recipes are formulated, how to change the recipe to give doughs that take from 5 hours to 3 days to complete and how to convert any commercially yeasted recipe in to a sourdough one.

Courses times will vary greatly so at most could run from 9.00 to 21:00 with a break from 10:30 AM until 15:30 although we hope to move the students and dough along so that the course is from 09:00 until 18:00 with a gap from 10:00 until 12:00

This course is only open to people who have previously attended a qualifying course at Graham's Bakery