Introduction to Sour Dough & Slow Fermentation with Emmanuel Hadjiandreou
22 January 2019
10am to 4.30pm
Come and learn the magic of sourdough with internationally renowned baker & author, Emmanuel Hadjiandreou. Emmanuel’s sourdough bread has won Soil Association Organic Food Awards so be prepared to be inspired by his skill and enthusiasm.
Emmanuel is totally passionate about teaching bread making. Originally from South Africa, where he trained, he has worked all around the world. In the UK for Gordon Ramsey, the Savoy, Flour Power City Bakery, Daylesford Organics and Judges Bakery in Hastings, where he now lives.
Making the perfect sourdough can be challenging but with Emmanuel’s expert guidance & expertise you will learn the necessary practical skills, knowledge and confidence to enable you to return home and recreate delicious pure nutritious loaves. He will guide you through the magic of wild yeast, making a starter culture and how to refresh it and care for it long after you have left the workshop.
During the day you will make a range of breads including:
- Caraway Rye
- White sourdough
The day is very hands on with places limited to 8 to ensure everyone gets his personal attention. You will also be able to experience baking bread in our traditional wood fired oven (although he will demonstrate how a home oven can work just as well)
The workshop starts promptly at 10am (Arrive anytime from 9.30am for tea/coffee and homemade cookies) and will run through until 4.30/5pm latest. Includes all refreshments, a homemade set two course lunch with wine, beer or soft drinks and afternoon tea/coffee.
There is no need to bring anything with you as everything you need for the day is provided and you will take home all the bread (and starter) that you have made together with the recipes and instructions.
The Artisan Bakehouse, Ashurst, West Sussex