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Sourdough Clinic #3 – Fermentation – How and where to prove (evening)

May 4 @ 7:30 pm - 8:30 pm BST

Virtual Event
Free
Andy Tyrrell
Class Host:
Andy Tyrrell
Dietary Requirements
Vegetarian, Vegan, Dairy Free
5
Rated 5 out of 5
5 out of 5 stars (based on 12 reviews)
Class Size: up to 12 screens
Teaching Type: Cook-Along
Start Time: 7:30 pm
Start Date: Tuesday, 4th May 2021

Sourdough Clinic #3 – Fermentation – How and where to prove (evening)

Andy Tyrrell, most recently Head Chef at River Cottage HQ is based in Dorset and has a love for producing artisan, seasonal food.

Fermentation is happening all the time in sourdough, harnessing it will help you achieve more consistency in your baking and avoid the discus or house brick-shaped loaves! There is still some mythology around bread making that can be unhelpful, I aim to cut through the unnecessary tales and focus on what is actually happening in the bowl. We will walk through each stage and focus on getting the conditions right to give you the best chance of success. There will be a bit of science, some bubbles, temperature probes, and some very tasty bread.

This is a small group class, so there will be lots of opportunities to ask questions.

Andy Tyrrell is based in Dorset and has a love for producing artisan, seasonal food. He has worked in all four corners of the UK and was most rece...[read more]

Class Size: up to 12 screens
Teaching Type: Cook-Along
Start Time: 7:30 pm
Start Date: Tuesday, 4th May 2021

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