Sourdough Workshop 17 April 2026/ SOLD OUT

Our baking workshops take place in the beautiful Madresfield Court, in the elegant Lygon Room.

The Lygon Room is part of the historic Madresfield estate, a place deeply rooted in Worcestershire’s heritage. Surrounded by the peaceful countryside and the estate’s gardens, the room offers a calm and inspiring setting for learning traditional baking skills.

These sessions are led by Aleksandra, head baker and pastry chef at Malvern Bakehouse, who shares her knowledge of artisan bread, sourdough fermentation, and East European baking and food traditions. Aleksandra’s background is rooted in a family of millers and farmers, with a strong connection to the land. Sourdough bread was a regular part of family life, and this influence continues to shape her approach to baking today.

Workshops are hands-on and designed to give participants a real understanding of working with dough – from mixing and fermentation to shaping and baking.

During the workshop you will learn the essential principles of working with natural fermentation and gain a clear understanding of the sourdough process. Aleksandra will guide you through the key techniques used in artisan baking, including starter preparation, understanding ratios and leaven, mixing the dough, shaping, scoring and baking.

Because the full sourdough process – mixing the dough, bulk fermentation, shaping, second proving, scoring and baking – normally takes around 36 hours, part of the preparation will be completed in advance. This allows participants to see and understand each stage of the process within the workshop.

Address:
Madresfield Court
Madresfield
Malvern
Worcestershire
WR13 5AJ

A location pin will be provided upon booking to help you find the exact entrance and parking area.

The workshop runs from 9:00 am to approximately 4:00 pm.

Light refreshments will be available throughout the day, and a lunch is included, allowing time to relax, connect and enjoy the surroundings.