Hobbs House Bakery South Gloucestershire: Sourdough

Summary

Sourdough for Starters

This is the first course in our trilogy and aimed at those who are new to sourdough baking. Perhaps you have been overwhelmed by all the conflicting information available, don’t worry we will show you how sourdough baking can be simple and more importantly enjoyable. There will be plenty of hints and tips so you can adjust your baking to fit in with your daily routine.

Make the most of your Sourdough with Henry Herbert

This is the second course in our trilogy and aimed at those of you who have some experience in sourdough baking and are looking at moving their baking to the next level. Henry, known for his energy and enthusiasm, would love to share his No Knead sourdough method as well as ways to bake with any discard you may have; no waste here!

Sourdough, Grains and Ferments with Tom Herbert

This is the third course in our trilogy aimed at those with plenty of experience working with sourdough. We will be baking with our established sourdough starter as well as discussing other methods of fermentation and how they can improve your gut health. Freshly milled grains will be key to baking a variety of different products. Aspiring to 'The World's Healthiest Loaf' under Tom's expert tuition, you will gain invaluable bread making know how as well as learning what you knead to know to recreate this delicious loaf at home.