I recently attended RedBeard's Wild ferment baking course with Al Reid. I was previously a book/internet-taught sourdough home-baker and while I manage to produce something edible each week, attending this workshop was such a valuable experience. It was fascinating to learn about the traditional sourdough baking process with plenty of tips I can now use to make my own sourdough "rise" to the occasion! The workshop left a delightfully sour taste with me; I'd highly recommend this to anyone with an interest in sourdough baking and are complete beginners, or are like me and absolutely kneads to take their baking to the next level. A special bouquet of flours to Al with knowledge as endless as a gluten chain, and all the friendly staff at RedBeard Historic Bakery for making this a special, memorable day out.
This was a pre-Covid gift, so we waited a while to get here, but so worth the wait. Within minutes I was learning and by the end of the day, I felt armed with useful information to enable me to be a better baker.
Al spoke with passion and a wealth of experience with a bit of science thrown in.
Absolutely worth getting to this if learning and baking is your thing
Thank you so much
Sourdough baking workshop was hands on from start to finish. Alan Reid taught us kneading techniques & shaping dough into hi tin, cob and Vienna loaves. He was generous sharing lots of baking tips too. We get to start our own leaven from potato skins! A commitment to look after and feed it for the rest of its life. An enjoyable day out.