Masterclass - Sourdough Bread Making

Sourdough Bread Making

Date and Time

Saturday 25th January 2020

10:00am - 3:00pm

Cost

£98 (£78 Concession**) inclusive of VAT

Location

Made In Hackney
Food For All Basement
3 Cazenove Road
London
N16 6PA

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The Event

“Bread makes itself, by your kindness, with your help, with imagination running through you, with dough under hand, you are bread-making itself, which is why breadmaking is so fulfilling and rewarding" - Edward Espe Brown, The Tassajara Bread Book.

"I’ll show you how to successfully bake your own delicious, nutritious loaves at home" Becca Dye, wholefood chef & baker.

This masterclass will include:

  • What is sourdough and how does it work?
  • Health benefits, costs, and how to choose your flour
  • How to create and maintain a sourdough starter, and fun ways to use excess levain
  • How to use bakers percentages and create and tweak your own formulas
  • Seeds, spices, soakers; working with flavoured doughs
  • Learn how to mix, fold, shape and bake a variety of doughs 
  • Q&A session, sourdough 101 and trouble-shooting
  • A delicious organic plant based lunch, your own starter, recipes and bread to take home 
  • 15% discount in neighbouring wholefood shop, Food for All

Becca is a wholefood chef and baker, who has worked in top bakeries across Berlin and London, and currently bakes at social enterprise Better Health Bakery in Haggerston. Becca has a particular love for wholegrain baking, and utilising ancient varieties of wheat and freshly milled flour.

Fee*: £98 (£78 Concession**) inclusive of VAT, includes a delicious organic plant based lunch.

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: info@madeinhackney.org / 020 8442 4266 / Enjoy a 10% discount in neighbouring wholefood shop, Food for All on the day of the class.

Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.

ALLERGEN ALERT

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.


Masterclass Prices and VAT from January 2019

Stop press! Due to our growth (a good thing!) Made In Hackney is now VAT registered. This means from January 20th 2019 our masterclasses prices must include VAT - raising our prices by 20%. This is a legal requirement. Thanks for your understanding.



Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.