I booked a place in the workshop for my sister's birthday present and I decided to buy a second place and tag along, and I'm so happy I did. Brag: my sister said it was the best present she'd ever received. It's absolutely the best present I've ever bought-and-tagged-along-with-for-someone. We both learned so much, and John was excellent. His teaching was completely down to earth and packed with impassioned, often hilarious, but always informative mid-workshop mini-lectures about salt, the benefits of thermal mass (and thermal conductivity of different materials), and biomes. This workshop is so good I even regretted not buying a place for my other sister who is allergic to wheat and breaks out into eczema when she touches flour - now that's an endorsement! - because she's a who's always ranting about Monsanto and biomes and she truly would've adored and echoed John's hatred for Maldon sea salt. (Support local, you guys.) Anyway, I made my first sourdough at home today from the starter I made in the workshop and... another brag... it's gorgeous. Slightly over proofed but that's because I forgot to preheat the oven (rookie error) but learning is a process, right? I just weighed up the fruit for the fruit loaf I'm going to make tomorrow because I'm addicted and also a genius at bread making now. Don't book any other bread workshops, just book this one, or if you've done one, do this one as well. I promise you'll learn stuff, AND you'll get to feel like an absolute bad bitch using the peel in that ye olde Scotch oven. (Also lunch was wonderful!)
What a sensational day. Loved the whole experience. Lunch was amazing. A very informative day, and I’m putting everything I learnt into practice. Very happy with my progress. Well done RedBeard. Highly recommend. :):)