Sourdough for every-day life
At 92 St Thomas Street, Wells, Somerset.
Sourdough tastes great, is easily digestible, contains just 4 ingredients (including the microbes!) and is so pleasurable to make. Join Jo (nutritionist, medical herbalist, fermentologist and mum) to see how making sourdough can fit into YOUR life.
Overview
Price £100 for 1 ticket or £180 for 2
Date Friday 11 October 2024
Time 10:00 AM - 4:00 PM
Location 92 St Thomas Street, Wells, Somerset BA5 2UZ
For more information, click below to expand.
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Join Jo Webster (sourdough evangelist) for a mind and taste-bud-expanding, hands-on sourdough experience. From starter to levain, bulk fermentation to retarding, pre-shaping to shaping and, of course, EATING; we will cover it all. You will witness every stage of the sourdough process, making your own loaf to take home with you for baking at home. By the end of the day, you will be ready to continue your sourdough love affair at home, with some of Jo's starter - Walter - from which to make your loaves.
A delicious meal involving sourdough (and other ferments) awaits you at the lunch table to ensure you are inspired and energised for this unique event. There will likely be sourdough cinnamon rolls, too...
Once you've got the bug, there's no going back! Come and literally take the power of health back into your own hands by making bread with the minimum of ingredients that is gentle on your gut and tastes more fabulous than any bread you could buy (in my professional opinion...).
I have some capacity for concessionary places where they are needed. Please email me if you would like further information.
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Come appropriately dressed in comfortable clothes and footwear ready make bread. Please wear covered toed shoes.
Bring:
1x 3 litre bowl to make and take your dough home in.2 x CLEAN tea towels
1 x CLEAN small jam jar with lid to take your starter (Walter) home with you.
A camera or phone in case you want to video techniques.
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There is no train station in Wells. The nearest train station is Castle Cary (Wells is 25 minutes drive from the station). Bath station is 40 minutes away and Bristol around 50 minutes. There are buses from Bath and Bristol to Wells
If you come by car, there is parking at no. 92 or on St Thomas Street, itself.
If you want to make a weekend of it, the historic city of Wells is beautiful, with its breath-taking cathedral, ancient market square, a thriving Saturday market, Bishop's Palace (and gardens) as well as the second oldest inhabited street in Europe (Vicar's Close). There is a range of pubs and great eateries as well as places to stay in central Wells and surrounding villages. So, there are lots of good reasons to make a weekend of Sourdough for every-day life.
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The venue is Jo's 18th century home, with its wonderful, double height great hall and its busy, well-designed kitchen. During this event, you will inhabit both spaces and all those in between. You might even get a break to relax in the walled courtyard alongside the wood fired bread oven, too.
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Jo is an AFN registered associate nutritionist, a medical herbalist with a special interest in gut health and a fermentologist. Sourdough baking is a much-loved part of her fermentation practice. She is currently working on her PhD, focussing on a particular form of fermented food. She enjoys combining her love of fermenting and herbs through her work with oxymels, a traditional form of herbal medicine that has somewhat fallen out of favour. Jo’s previous career was in law.
Jo is a proponent of being the change we want to see in the world. She works with people one to one as well as running events relating to nutrition, herbs and microbes and she teaches nutrition and elements of herbalism for Betonica School of Herbal Medicine. Jo is mother to 4 amazing children. She loves being in the woods, learning, asking questions and laughing. In 2018, she jointly set the first ever Guinness World Record for making the largest dish of bacterially fermented sauerkraut.
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"Spending the day learning to make sourdough was a delight. Jo inspires confidence while imparting knowledge with an easy manner and endless patience. Jo’s attention to detail is so generous and always extends to a fabulous lunch." - Jane Bateman
Just wanted to say a massive thank you for Friday. Your passion and contagious enthusiasm truly inspired both the chefs and me. We had an incredibly enjoyable training session and gained a wealth of valuable insights about fermentation and gut health. I can't wait to see what the chefs do going forward with their newfound knowledge and skills within the BM restaurants. - BM Caterers
Thank you for such a wonderful time over the past few days. Thanks for being so generous and open with your knowledge and for the great atmosphere you created. I left inspired by your beautiful energy and the many conversations we had. - Lyson Marchessault
Thank you Jo and Holly for a fantastic day of sourdough baking. I now feel much more confident to continue my practice at home and can't wait to get Joseph/Walter going. I came out of the day with a strong understanding of what is going on in my dough and how to shape and form the loaf properly to get good volume. - Paula Neubauer
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Terms & conditions will apply to your booking. They contain important information, including about cancellation and refunds. Please read them.