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Cookery - Sourdough and Speciality Bread

Course code: P02787

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

Course time:

19:00 - 21:00

Days of week:

Monday

Course date:

22nd Sept 2025 - 3rd Nov 2025

Course location:

The Cherwell School

Contact details

Email:

enquiries@abingdon-witney.ac.uk

Phone:

01235 555 585

Apply for this course
Learn a rewarding simple sourdough routine that’s good for you and your soul!
A Hand-made sourdough loaf is the real bread, easier for your gut to digest through an interesting satisfactory procedure.
On this course you will learn how to maintain a wild yeast sourdough starter and bake once a week using a conventional oven with no other expensive equipment. Your tutor will teach you the basic knowledge of how to mix, fold and shape your dough in order to obtain a flavoursome loaf with a light texture. Once learned how to successfully keep a healthy starter you will enjoy using it in pizza making , focaccia , baguette or brioche .

For our first session you will be refresh a new starter and mix your first sourdough loaf You will need to bring the following ingredients and equipment:

Ingredients: • 250g strong white bread flour• 50g whole meal flour• 5g salt

Equipment :• A medium mixing bowl • 1 fork• 1 measuring jug• 1 very clean jam jar with lid (300ml capacity))• 1 scale• Clingfilm• Tea towel

What next?
Oxfordshire Adult Learning offer a wide range of similar workshops and courses, please check our website for further information.
Entry criteria
All welcome.
Fee information
As part of your course we may organise trips to assist you with your learning. Trips are optional, and you will not be penalised if you choose not to participate.

There are bursaries available to help you with other course costs. Call 01235 216 212 for more information.

The rules on fee reduction are complicated and we would encourage you to talk to our Admissions staff on 01235 216 400 to discuss your options. You can find more information on our Fees and Bursaries page - search "Fees and Bursaries" at the top of the page.

19+ Fee:

£115.20

19+ Reduced Fee:

£57.60

Learning & method assessment
As this is a non-accredited course, informal methods of assessment will be used.
As this is a mainly practical course teaching methods will be a mixture of discussion, demonstration and practice with 1 to 1 guidance from the tutor. As this is a non-accredited course informal methods of assessment will be used. These include self-observation, taste, discussion with your tutor and tutor observation.
To track your progress and achievement you will be required to complete a short document.

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