Full Day Making Sourdough

Full Day Making Sourdough

Pop on your pinny and roll up your sleeves, this special course has been designed to help develop your artisan culinary skills as we get busy with the starters, poolish and bigas creating beautiful sourdough bread in our London kitchen…

Sara Ward trained as a Bread Angel with Jane Mason of Virtuous Bread back in 2015 and has more recently completed a Five Day Intensive Bread course and further Croissant & Viennoiserie training with Richard Bertinet at his Cookery School in Bath.

You will be welcomed to Hen Corner with fresh coffee and home made treats. After an introduction to our time together, we will get busy with the dough creating wonderful breads throughout the day.

*Please note that this is an advanced baking course aimed at those already experienced in baking bread by hand*

Whilst the aromas of warm baking fills the air, and other batches are proving, we will enjoy a simple lunch to fuel us for the tasks of the afternoon. Over lunch you will have opportunity to stroll around the garden visiting the chickens and bees, then back to the kitchen to bake that bread…

We are pleased to bring you this London sourdough bread making course.

Recipes for the day may include:

  • Classic Wheat Sourdough
  • Cranberry & Pecan Sourdough
  • Malted Grain Sourdough
  • Seeded Rye Sourdough
  • Spiced Fruit Sourdough Buns

Everyone goes home with their hand made bread, a couple more loaves to bake in the morning, banneton, dough scraper, pot of ferment, recipe sheets and the confidence to make more bread at home.

‘I thoroughly enjoyed my birthday treat at Hen Corner and made the lightest fluffiest dough I have ever made, all with only a few ingredients and without any gadgets. It was a brilliant way to switch off and slow down away from the busyness of everyday life. Sara’s home and garden are so restful and inspiring and I’ve returned home determined to cook from scratch more and use local ingredients.’



DATES IN 2023:

COVID-19 Policy

Tuesday 7th February

Saturday 25th February

10am – 4.00pm (includes a light lunch)