Sourdough Workshop at Malvern Bakehouse, 14th August 2022


4 in stock

4 in stock

Introduction to Traditional Sourdough Baking with Aleksandra Moore.

We would like to welcome you to our Sourdough Workshop, where our baker Aleksandra will guide you through the whole process of sourdough making. You will learn about: all elements of a healthy sourdough starter culture, mixing dough, shaping methods, recipe interpretation and a guide through baking methods. This workshop is tailored to both beginner and amateurs bakers, who are either keen to learn new skills or develop existing knowledge.


Sourdough Workshop at Malvern Bakehouse

Under Aleksandra’s expertise you will learn the necessary practical skills and gain the knowledge and confidence to bake delicious healthy nutritious sourdough loaves using conventional home ovens and domestic utensils. Places are limited to 5 people to ensure personal attention to all students.

The workshop will run from 10am until 4:30pm. Arrive anytime from 9:30 for tea/coffee and homemade scones It will be a productive day, including refreshments, a lunch with wine/ beer/ soft drinks and afternoon tea/coffee.

Please feel free to post pics on Instagram tagging us in @malvern_bakehouse with the hashtag #artofsourdoughschool

You will take home…

Prepared loaves ready for you to bake the next morning at home, as well as baked sourdough from the workshop ready to eat.
A dough scraper, professional lame, professional basket to ferment your bread over night, Organic Shipton Mill Flour no 4, mature sourdough starter, 100g of Droitwich Salt harvested by hand at Churchfields Saltworks where the gentle process of crystallising the natural brine to pure salt is done using renewable energy and a sourdough handbook, all you need to continue to baking at home. We will provide a handbook to each workshop student, containing all workshop theory, Aleksandra’s recipes and a Q&A chapter to aid your further practice outside of the workshop.


Price :£160
Available dates: 14 August 2022




About Aleksandra Moore

Aleksandra began professional baking in 2020, when she opened a home micro bakery, but her passion and love for traditional baking and cooking processes was seeded long before this. She was very influenced by her grandfather and parents, thanks to whom her childhood was full of bee keeping, milling grains, farming, preserving food, cooking and baking.

Aleksandra was born and grew up in Poland in 1979, for her first part of life she learned most important skill in life trust and love to the mother nature. From early age she was fascinated about cooking and baking, her mum Halina, due to her health circumstances stayed at home and nourished her family with cooked dishes from scratch, made soups from own grown vegetables and baked amazing cakes and breads. She taught Aleksandra the importance of food and tradition passed on through generations. Aleksandra’s father taught her priceless foraging knowledge, the love for animals and the forest. " My childhood was full of flavours, large family gatherings, amazing food, laugh, music and life tailored to each season of the year. It was very folky and simple, but rich by any means."

Aleksandra’s wish is to pass her knowledge and share her love of traditional sourdough by running workshops. She is an advocate for Heritage Grain Trust and she is working on her first book Art of Sourdough.

Please note

Due to the nature of the fermentation process, your order will take 36-hours until available for delivery or collection. For example, if you order a loaf on Monday, it will be ready by Wednesday.

After placing and completing your order, You will receive an email confirmation that your bread has been baked and is ready to be picked up/to be delivered.
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