Mastering Sourdough 11 April 2026

Service Description

Discover the art and science of natural breadmaking. 10AM start, duration 5 hours. Join Al Nastase, a microbiologist specialised in lactic acid bacteria, for a hands-on journey into the world of sourdough. Unlike breads made with commercial yeast, sourdough relies on natural fermentation — a living culture of wild yeast and beneficial bacteria that give each loaf its unique character. In this course, you’ll: Learn how to create and care for your own sourdough starter — the heart of every great sourdough bake. Understand the science behind fermentation and how lactic acid bacteria influence flavour, texture, and nutrition. Explore the differences between flours, and discover how to select the right one — whether you bake in a home oven or an outdoor gas or wood-fired oven. You will experience the whole process of making sourdough pizzas where you’ll mix, knead, shape, and bake the pizza. What’s for lunch? Your own pizza, which you’ll stretch and learn about tomato sauce, cheese and fillings. After lunch I will demonstrate how to prepare white flour sourdough bread, focaccia and also spelt sourdough bread, see the hydration differences and taste all of these delicious breads. What are you taking home: Sourdough pizza balls to make pizzas at home the same day or you can freeze them. Please bring your own Tupperware or bowls for the 2 pizza dough balls. 10 years old sourdough starter. (please bring a jar) Course notes along with all the recipes. This is a relaxed, interactive course designed for anyone who wants to master sourdough — from beginners to experienced bakers eager to deepen their understanding of sourdough. You’ll not only taste delicious loaves and pizzas, but also leave with the knowledge and confidence to continue baking naturally at home.