Sourdough & Natural Fermentation

This comprehensive two-day masterclass offers a practical and hands-on introduction to artisan bread-making and natural fermentation. Designed to go beyond simply following recipes, the course helps participants understand how dough behaves, how fermentation develops, and how to achieve consistent, bakery-quality results.

You’ll begin by building a strong foundation using commercial yeast, learning essential techniques such as dough mixing, Stretch & Fold, shaping, fermentation control, and working with high-hydration doughs. Participants will prepare artisan classics including Ciabatta and Focaccia while learning how to read the dough at every stage of the process.

The course also explores the fundamentals of flour, including flour varieties, protein content, flour strength and W value, and how each factor affects dough performance, texture, volume, and final bread quality.

Participants will then move into the world of natural fermentation, learning how to create, feed, maintain, and troubleshoot both Wild Yeast Water and Sourdough Starter. You’ll understand how to identify when a starter is ready to use, revive a weak starter, and preserve it through dehydration for long-term storage.

Using your starter, you’ll prepare a Classic Country Loaf with a caramelized crust and open crumb, as well as a Chocolate Country Loaf using professional artisan baking techniques.

With practical demonstrations, expert guidance, and fully hands-on training, this course is ideal for beginners, home bakers, and professionals looking to deepen their understanding of artisan bread and confidently master the principles of sourdough and natural fermentation.

Every participant will receive an active, ready-to-use sourdough starter to continue baking after the course.