St Sidwell’s Community Centre is running a winter evening sourdough and rye bread making class at its Sidwell Street Bakehouse.
Participants will be shown how to shape a loaf, learn about the process of sourdough fermentation and enjoy the smell of freshly baked bread.
They will also make a tinned sourdough rye loaf from start to finish, including explanations of the different flours used by the bakehouse and tips on how to make sourdough bread at home.
Sidwell Street Bakehouse specialises in sourdough and other slow fermentation breads and treats made with stoneground organic flours.
It aims to make great quality bread more accessible to everyone in Exeter, and also offers a changing selection of cakes and savouries to take away each day.
It began in July 2019 in a micro-bakery housed in a converted office, where it trained volunteers in the craft of real bread-making while making sourdough loaves for sale.
At the end of 2020, with crowdfunding support from the community, it relocated to new premises in the old Halfords store on Sidwell Street, where it currently opens from 9am to 2pm Wednesday to Saturday.
Its bread is also available across the road at St Sidwell’s Community Centre, Exeter Farmers’ Market on Thursdays and on the menu at local cafes and restaurants.
The Sidwell Street Bakehouse sourdough bread shaping and rye making class is at 6-8.30pm on Thursday 1 December.
It costs £30 per person, with concessions available for those for whom cost would be a barrier to participation.
Email [email protected] for more information and to book a place.
