BROUGHTON FOOD TOUR FIELD GUIDE
The Alchemy of Sourdough: A Six‑Hour, Hands‑On Workshop in Broughton
A half‑day, practical sourdough course that walks you from creating and caring for a starter through to baking loaves and focaccia — and sends you home with a starter, dough and the tools to keep going.
The Alchemy of Sourdough: A Six‑Hour, Hands‑On Workshop in Broughton.
Set in Broughton, this immersive sourdough workshop condenses the essentials of naturally leavened bread into a focused, hands‑on session. Over the course of the class you will learn how to create and care for a starter, work with dough and flour, and bake finished loaves and focaccia — all within a single, practical morning and afternoon designed to leave you confident to keep baking at home.
Highlights
Outing Highlights
Hands‑on from Starter to Finished Loaf
The workshop emphasizes practical experience: you create and tend your starter, mix and shape dough, and follow the full bake cycle so you understand each stage by doing.
Flour Selection and Baker’s Language
Alongside practical work, the class covers essential theory — the differences between flours and the terminology bakers use — so technique and ingredient choices make sense together.
Bake, Taste and Take Home Your Starter
Participants bake sourdough loaves and focaccia to enjoy during class and leave with a starter, dough and a set of baking tools and guidance to continue their baking after the workshop.
What the day feels like
How the day unfolds
The course unfolds as a balanced sequence of demonstration, guided practice and question‑and‑answer: across six hours you will be shown methods, practice them at the bench and then move through shaping and baking. The pace is deliberate — designed to give time for fermentation, explanation and hands‑on repetition so you leave with both practical experience and clear next steps for baking at home.
Suitability
Who it's for
Who this workshop suits — and where you should check before you book.
Practical planner
Details to review before reserving
The workshop runs for six hours, covering the full bread‑making sequence from starter through to baked loaves and focaccia.
Participants leave with a live starter, any prepared dough, and a guide plus baking tools to continue their sourdough practice at home.
The class balances demonstration, guided practice and Q&A, with bakes to enjoy during class service.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the sourdough course?
The workshop runs for six hours.
Will I leave with a starter I can use at home?
Yes — participants leave with a starter and guidance to continue feeding and using it at home.
What will we bake during the class?
The class includes baking sourdough loaves and focaccia that you can enjoy during lunch in the workshop.
What is the teaching style of the workshop?
The workshop balances demonstration, guided hands‑on practice and an extended Q&A so you can practice techniques with instructor support.
Do I need prior sourdough experience to join?
No — the course is presented as a hands‑on introduction to creating and caring for a starter and baking naturally leavened loaves.