About this Event
In this workshop we will teach you about sourdough starters, you'll learn how to mix, fold and shape loaves, and techniqes for baking it and getting really crusty loaves. In between the phases of bread-baking, we'll look at yoghurt making using cow's milk. And there will be a chance to taste some "here's some I made earlier" bread with a sample of fermented vegetables, or simply bread and honey.
This workshop is not suitable for any coeliacs, due to the amount of flour that gets around in wheat-based bread-making.
This workshop is part of our continuing seasonal abundance programme. Throughout this series we have been sharing skills on all things related to food growing, foraging and food processing and preserving.
Thanks to a subsidy from Sustainable Hockerton, there is a 25% discount for anyone in NG25, but the workshop series is of course to anyone travelling from further away as well.
We will be indoors for this workshop. Dress for a warm day because our eco buildings are really warm at this time of year. Please wear clothes you don't mind potentially getting bread dough or flour on them! Let us know of any accessibility needs and we will do our best to accommodate you.
Event venue & nearby stays
Hockerton Housing Project, Gables Drive, Southwell, United Kingdom
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