Improving Your Sourdough Workshop

Improving your Sourdough

Saturday 5-Sunday 6 October

Saturday: 10am-3pm

Sunday: 10am-1pm

For those with a basic knowledge of sourdough baking looking to take it to the next step, this day-and-a-half workshop led by miller and baker Mark will experiment with the use of alternative grains, wet doughs and more. Learn more and take your bread to the next level using Food Museum flour and our outdoor wood-fired oven! This is perfect for visitors who took part in our Bread Week sourdough workshop.

You’ll also get to tour our 18th century watermill and crop fields, learning about how the flour you’ll be using is traditionally milled right here at the museum by our talented team.

Ages 14+. Booking essential

£120/members £100

Participants receive 10% off in our cafe on the day