The most important ingredients in sourdough bread-making, apart from the grain itself, is time and skill. There are many sourdough workshops out there that are only 2h long, but they are mostly fragmented demonstrations of parts of the process. Bread-making is a sensory skill. Thus, for you to go home truly empowered to start making your own bread, you must experience the full process, feel and see the transformation happening in real time, and have your hands in the dough from start to finish.

Therefore, I offer a full day workshop, 100% hands-on. You will be doing your own long fermented sourdough bread all steps of the way and you will have time to ask all your questions throughout the process. We will be learning in a home setting (my home), so that you can easly replicate it, plus you can keep in touch with me for future guidance.

A light vegetarian lunch will be served, featuring a selection of breads, dips, local produce, ferments and more. Vegan options will be available too.

Come as you are, ready to spend a lovely day amongst likeminded people and take home a skill that can change your life! And, if you are not from around here, why not combine it with a long weekend out, exploring the forest trails, hidden waterfalls and river beaches of the region?

To whom is this class intended?

This workshop is suitable for total beginners, but also for those of you baking for a while, but looking to improve. There will be time and space to tailor the class to eveyone's level.

What will you learn?

• Sourdough starter maintainance and care.
• Practice and theory of all stages involved in the process of bread making.
• Basics of fermentation and how to manipulate it.
• Benefits of artisan sourdough bread opposed to industrial bread.
• Different ingredients and how they affect the bread making process.
• Baker's percentages and baking terminologies.
• Tools needed to bake at home.

What will you take home?

• A portion of my sourdough starter.
• The dough you’ll make on the day to bake at home.
• A proofing basket, a scraper, a scoring knife, and a thermometer.
• Class e-book.

Plus, you can join The Crumb - WildCultures Bread Club, a community of alumni with whom you can share your process, doubts and successes, and get ongoing feedback from me and other bread heads!

*We will use flours that contain gluten, so this class is not suitable for those with coeliac disease.

*You will take home an unbaked bread dough, that you will refrigerate and bake in your oven the following day. Therefore, you must be able to be home within +/- 1h after the workshop, have a fridge and an oven. If this is not the case for you but you really want to attend, contact me to arrange a solution.

If you book a place and in the meantime you realise you cannot make it on that date, that’s ok. Notify me via email at info@wild-cultures.com or whatsapp me at +351 935050067 up to 7 days before the workshop and I can arrange a full refund. You can also opt to swap for another date or give it to a friend.

A minimum of 4 participants is required for this workshop to take place. If not I might have to cancel the session. Should this happen, a refund will be arranged should the new proposed date not be suitable for the participants