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.”
Hi Paul, Just wanted to say a huge thank you for all the knowledge imparted during the sourdough course on 10 May, ironed out where I was going wrong time and time again using recipes only. Planning on coming back for an apprentice day later in the year if you’ll have me!
I just wanted to thank you for a very enjoyable and extremely informative day on Saturday. I learnt a lot and really appreciated your pragmatic approach to introducing a group of novices to the art of making sourdough. I have managed to take home what I learnt and bake bread with reasonable success. Many thanks again Paul for an excellent day.
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.
|08:00 am||Paul refreshes wheat leaven (for pain au levain)|
|10:00 am||Arrive, coffee, inspect all leavens
|10:15 am||MAKE "White bubble" bread with Rye leaven|
|10:30 am||MAKE pain au levain, with matured wheat leaven|
|11:00 am||MAKE Russian Rye bread, with rye leaven|
|REFRESH both leavens|
|11:40 am||MAKE a RYE hybrid using sourdough and
|Discuss: feeding regimes for both wheat and rye
starting a juvenile
nurturing a juvenile
|FOLD pain au levain|
|Watching and working the doughs,
shaping to basket or couche
|4:00 pm||Tour the mill|
|5.30 pm||Course finishes|