This class is for anyone who already regularly makes sourdough and is looking to learn more. We will look at various ways to enhance flavour using different flours, sprouted grains, porridge’s and scalds. You will learn how to handle high hydration dough’s and work with heritage flour grown in the UK. In the afternoon we have plenty of time to troubleshoot and answer any of the questions you have about baking at home. This class will have a maximum 6 people.

The course will be run by Fleur Hoyle. Working as a partner at Tracebridge Sourdough, Fleur has been designing and delivering classes for the last six years. Her experience includes sourdough bread and pizza, viennoiserie, pastry and working with woodfired ovens. Fleur has also been involved in the South West Grain Network collective, working towards an alternative grain economy in the South West, sharing knowledge and using local and heritage grains.

The workshop will run 10am-5pm and will include lunch and refreshments. Limited concessionary spots available.
At Batches Bakery, Estate of the Arts, South Liberty Lane, Bedminster BS3 2SG

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