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Sourdough Diploma 6 Day Workshop
July 2, 2018 - July 7, 2018
The Sourdough School
Fully Booked – please contact us on firstname.lastname@example.org for future dates…
This is our very special Sourdough Diploma workshop. The workshop will be taught by Sourdough specialist Vanessa Kimbell and award-winning baker Emmanuel Hadjiandreou, and will aim to give sourdough bakers a really in depth understanding of the principles of sourdough, flour, digestibility, gluten, hydration, shaping, and understanding maintenance of a sourdough starter. We will cover every aspect of sourdough bread including baking sweet sourdough and making sourdough croissants and ciabatta.
The course includes a certificate for attendance, but we are also able to award a level of ability according to our observations and subject to a written test on understanding. These will be pass, merit and distinction, awards are subject to the tutors discretion.
- 9.50 am arrival for a 10 am start
- Demystifying sourdough – Vanessa explains the different methods you can use to make sourdough
- We will make a delicious Rye sourdough
- Vanessa will cover all the theory of sourdough, starters, leavens
- We will also make some Kvass from leftover sourdough
Followed by a visit to the UK’s largest flour mill with state of the art milling equipment that mills 20% of the flour in the UK. You will be able to see a working laboratory and understand some of the tests carried out on flour and how flour makes a real difference to your sourdough.
Lunch – Dal with flatbread
- An early start ready to start making bread at 8 am sharp.
- The full day will be spent on our French Sourdough Day Method – Vanessa will teach a traditional French style Ambient method.
- Learning to shape the dough.
- Late finish 6pm
Lunch – Baked Cheese with slow roasted Tomatoes
- 8 am start. We will be learning about the Retarded method of making sourdough. Today’s bread will be left in the fridge overnight to develop some wonderful flavours.
- Starting the Sourdough croissant dough taught by Emmanuel
- A discussion on sourdough and digestibility
Lunch – Sweet Potato soup with cultured butter
- Laminating Croissants with Emmanuel
- Baking the retarded sourdough
- An exceptional afternoon – students will visit a restored 18th century working flour mill in Cambridgeshire.
- Leave space in your suitcase, as there will be the opportunity to buy the flour from the mill.
- An evening meal together and a late finish ( transport to and from the mill provided)
Lunch – Cheese & Pickles with Pesto dip using herbs from the garden.
Students will take the diploma theory and practical tests today so it is your turn to bake without supervision in small groups you will plan and make your own bread, using different flours and inclusions, ready to bake the following day.
Lunch – Sourdough Pizza with home made slow roast tomato sauce and local cheeses.
- We will bake breads from the previous day, and then later, cut, taste and discuss the results
- You will make your own organic wheat, rye or spelt starter using Vanessa’s more than 100 year old French starter, to take away with you
- Time to clear down, and look at the extensive bread history collection at the school and cover any final questions that students feel they would like more information about.
- Finish a tour of the vineyard – just a mile from the school and diploma’s handed out as we sip bubbly and enjoy cheese and wine
- 4 pm finish
Lunch – Cultivated mushrooms and goats cheese on sourdough toast
Transport is provided to both trips to the mill.
There are some spaces available with Vanessa for the visit to the Vineyard on the Saturday, but some students prefer to walk as it is a beautiful 20 minute stroll across the picturesque Pitsford reservoir, and many students prefer to go straight home from the vineyard after diploma’s have been awarded.
Emmanuel Hadjiandreou is renowned for his passion for artisan bread, originally trained as a baker in South Africa, and has a unique international outlook on baking due in part to having a Greek father, who lived in Egypt and an Argentinean mother, with a German background. Emmanuel is well known for having a really in depth knowledge of Continental breads, having worked in Germany. Whilst working at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread also won a Soil Association Organic Food Award.
In order to be awarded diploma a straight forward test will need to be taken and will be scored as attended, pass, merit and distinction – the test is designed to ensure all the key information has been understood, but will also take into consideration students levels of sourdough skill. (Students who do not want to take the test can opt to just receive an attended certificate.)
You will only need to bring a few essentials, your favourite apron and a large basket to take your starter, your bakes and several other bits and pieces home with you. International students please allow space in your luggage to take many items back with you. Everything else is provided – we will be eating sourdough, local cheeses and delicious home-made food for lunch, and enjoying a glass of award-winning wine from the local vineyard or our own sourdough beer. Full course notes are provided.
SMALL TUTORIAL GROUPS –
We keep to small tutorial size classes. With Vanessa’s courses there is continued support when you get home. There is home work to do and Vanessa gives feedback. Students automatically become members of The Sourdough Club for students to share their sourdough bread success, and discussion on. It’s a fantastic way to keep you inspired with a monthly sourdough challenge, exclusive recipes, tips, techniques, articles and an interactive Facebook page so students are supported with learning resources, and you become part of a community and this keeps on encouraging you to bake sourdough long after you have finished the course.
At the end of the of the week you will be confident with all the knowledge you need to bake your own home made artisan loaves yourself. It is a fun week of information and practical and demonstrations that you get involved in.