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For those with a basic knowledge of sourdough baking looking to take it to the next step, this day-and-a-half workshop led by miller and baker Mark will experiment with the use of alternative grains, wet doughs and more. Learn more and take your bread to the next level using Food Museum flour and our outdoor wood-fired oven! This is perfect for visitors who took part in our Bread Week sourdough workshop.You’ll also get to tour our 18th century watermill and crop fields, learning about how the flour you’ll be using is traditionally milled right here at the museum by our talented team.
Ages 14+. Booking essential
Saturday: 10am-3pm
Sunday: 10am-1pm
£120/members £100
Participants receive 10% off in our cafe on the day
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Event Venue & Nearby Stays
Food Museum, Crowe Street, IP14 1DL Stowmarket, United Kingdom, 14 Crowe Street, Stowmarket, IP14 1DL, United Kingdom,Stowmarket
