We offer two one-day courses;
Introduction to Sourdough
Which takes you from the very start of the process, through to shaping, scoring and baking your own bread.
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Next Steps in Sourdough
This course is designed for those who want to take their sourdough bread-making skills to the next level. You will produce and shape breads chosen specifically to explore the effects and varying demands of using different flours. Our courses are small with a maximum of 4 students, all taught by Christine, who aside from having an impressive knowledge of sourdough, is an ex scientist, keen gardener, bee-keeper and and runner.
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A Typical ‘Introduction to Sourdough’ Day:
09.45 – Arrive at Blue Skies, make yourself at home, meet the host, and start the day with tea, coffee and fresh treats from the kitchen.
An introduction to sourdough starter, looking at how to keep your starter happy. Covering the basics, measuring and mixing a great dough. You will learn how to stretch and fold your dough, and leave it to prove in a pannibois.
You will roll and shape your pitta breads, which will be baked in time for your lunch around midday. This will be served with home made houmous, and other local and seasonal produce.
After lunch you will learn what you can do with your discarded starter, with a demo on how to make delicious crumpets and pancakes. You will refresh your starter, ready to take home and use for your next bake.
You will score and bake a pre-prepared coarse golden loaf, made with flour from our beautiful island. There will be plenty of time to chat to fellow students and ask questions, as well as plenty of tea and coffee and sourdough cakes!
5pm – After a full day, its time to go home with your head buzzing with everything you have learnt, and all that you baked! Be sure to bring a big bag for your goodies, which include a complimentary bag of locally produced flour, a dough scraper, a starter, recipes, and a pannibois. We offer on-line support to all our students, and are always keen to share your experiences with sourdough!
A typical ‘Next Steps in Sourdough’ day.
0945 – Arrive at Blue Skies, make yourself at home, meet the host, and start the day with tea, coffee and fresh treats from the kitchen.
To kick things off you’ll learn the difference between flours, and how they can affect the flavour, structure and volume of your sourdough.
You will go on to produce and shape decorated breads using a range of natural ingredients, seeds and nuts. There will be plenty of opportunity to put your folding, shaping, proving and baking skills into practice.
We will break for a tasty lunch around midday, based upon our homemade sourdough breads and served along with local and seasonal produce. Delicious cakes and refreshments are available throughout the day.
After lunch you will have the opportunity to create a selection of breads to take home including Rye, Ciabatta and a selection of seeded rolls.
Although this will be a busy day, there will be plenty of time to chat to fellow students and ask questions.
5pm – Its time to go home with everything you have baked, including a complimentary starter if you need one, recipes, and comprehensive online support to help you with any questions you may have.
* This is a typical example and may differ slightly.