1 Day Sourdough

Panary | 1 Day Sourdough

Panary | 1 Day Sourdough

Examine traditions from Europe that led to the whole style of baking we know as “sourdough”.

Panary | 1 Day Sourdough

Panary | 1 Day Sourdough

Understand processes and help explode some myths and fanciful practices that surround sourdough.

Pain au levain (PANARY’s flagship wheat sourdough), Russian rye, and spelt – a trio of remarkable sourdough breads made on this day.

While waiting for these slow provers, learn about nurturing young leavens, so that you can steer them to maturity like the PANARY leavens that you will use and feed on this course. We find time to discuss the science behind that symbiotic relationship between wild yeasts and bacteria that gives the whole remarkable world of “sourdough”.

If you have any inclination at all towards baking, I recommend making sourdough yourself. Paul Merry’s PANARY courses in Dorset are an excellent way to start: he has a knack for demystifying a process that is sometimes overcomplicated in bread-making books.
— Nikki Duffy, The Guardian Weekend, May 2005

I enjoyed the Sourdough course I attended last Friday. I gained so much knowledge in a short space of time - but also now realise how much more I still have to learn! My family loved the bread we made and the leavens have been well looked after. The pace of the course was just right, with a fantastic lunch and lovely informal atmosphere. I hope to book another course soon.
— Stacey Breese, Wiltshire, April 2011

Course Programme

10:00 am Arrive, coffee,
inspect all leavens, discuss terminology
11:00 am MAKE Russian Rye bread, with rye leaven
MAKE pain au levain, with matured wheat leaven
REFRESH both leavens
Discuss: feeding regimes for both wheat and rye
starting a juvenile
nurturing a juvenile
spelt sourdough
12:30 am MAKE a typical wheat hybrid using sourdough
and factory yeast
MAKE a hybrid of rye using rye leaven
FOLD pain au levain
Discuss:  yeast, salt, gluten
Work the wholemeal, moulding for a tin
LUNCH

Watching and working the doughs,
shaping to basket or couche
4:00 pm Tour the mill
Finish all baking
5.30 pm Course finishes

Upcoming Course Dates

April

  • Fri 20 - 1 Day Sourdough - *COURSE FULL* ()

    • June

  • Fri 15 - 1 Day Sourdough (2)

    • August

  • Fri 10 - 1 Day Sourdough (5)

    • October

  • Fri 5 - 1 Day Sourdough (6)

    • N.B.

    The wood-fired oven can be used by request on any course.

    Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm. Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL

    • panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation