Sourdough Baking · 1 day

Course Description

Sourdough breadPain 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.”

Sourdough Baking Course Programme

08:00 amPaul refreshes wheat leaven (for pain au levain)
10:00 amArrive, coffee, inspect all leavens

Discuss terminology
10:15 amMAKE "White bubble" bread with Rye leaven
10:30 amMAKE pain au levain, with matured wheat leaven
11:00 amMAKE Russian Rye bread, with rye leaven
REFRESH both leavens
 11:40 amMAKE a RYE hybrid using sourdough and

factory yeast
Discuss: feeding regimes for both wheat and rye

starting a juvenile

nurturing a juvenile

spelt sourdough
 FOLD pain au levain

Watching and working the doughs,

shaping to basket or couche
4:00 pmTour the mill
Finish baking
5.30 pmCourse finishes


Many thanks for the course today.  I really enjoyed learning all the techniques.  Also thank you for the sourdough leaven – I’ll try not to starve, overfeed or upset it too much over the next week and I plan to make a sourdough on Friday before I introduce it to its new and spartan existence in the fridge. Susie  (SJ Castle-Smith)   July 18, 2020