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Sourdough is not simple. It takes time, love, care, and close attention. Our workshops will provide you with guidance, information, and heaps of tips that no recipe book will ever share.
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Aleksandra, brings deep knowledge and passion for artisan baking.
Through these workshops she shares her experience and practical skills, guiding participants through the craft of sourdough bread making and helping them understand the foundations of traditional baking.
Her teaching combines hands-on technique with a clear understanding of fermentation. Participants learn not only how to work with the dough, but also the science behind sourdough and natural fermentation
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These workshops offer a more considered approach than standard cookery classes.
They bring together practical learning, clear guidance, and open conversation, all centred around real food. The intention is not simply to teach recipes, but to build a genuine understanding of the process and reconnect with the traditions of proper breadmaking.
Each session is unhurried and thoughtfully structured, giving you time to work with the dough, ask questions, and learn in a supportive setting. It is about appreciating the craft, enjoying the process, and valuing food made with care.
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Genuine sourdough bread.
Local, traditional and sustainable.
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Location
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Location
Workshops take place in the Lygon Room at Madresfield Court, located within the historic estate just outside Great Malvern.
Address:
Madresfield Court
Malvern
Worcestershire
WR13 5AJ
A WhatsApp group is available for those interested in the workshops and artisan baking – a space to ask questions.
To join, please send a message to 07312 109464 with:
“Please add me to the workshop group.”
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Time
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The workshop runs from 9:00 am to approximately 4:00 pm.
We encourage you to arrive around ½ hour early, to enjoy a complimentary coffee and fresh pastries, get to know each other and settle in before the session.
Light refreshments will be available throughout the day, and a lunch is included, allowing time to relax, connect and enjoy the surroundings.
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Workshop plan
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Because the full sourdough process – from starter preparation and mixing the dough through bulk fermentation, shaping, second proving, scoring and baking – normally takes around 36 hours, part of the preparation will be completed in advance for the workshop.
This allows participants to experience and understand each stage of sourdough baking within the session. During the workshop we will cover all the key steps together, while also discussing the full fermentation process so that you can confidently recreate it at home.
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Allergen and Nutrition Information
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Your safety and comfort are very important to us, and we want you to feel well informed before booking.
During the workshop you will be working in a fully equipped environment, handling dough, using professional tools, and baking in hot ovens. Some equipment is sharp and surfaces can become very hot, so we ask all participants to follow guidance carefully and remain aware of their surroundings at all times.
For safety and supervision, participants under the age of 18 must be accompanied by a fully paying adult.
During the workshops, we may take photographs and video recordings for use on our website and social media. By booking a place, you acknowledge that you may appear in this content. If you would prefer not to be included, please let us know in advance or on the day.
If you have any questions regarding the workshop, ingredients, or safety, please feel free to get in touch. We are always happy to help and want you to feel comfortable and prepared before attending.
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