Scaling Sourdough:
From 2 Loaves To 20
From 2 Loaves To 20
Special Christmas Offer: a free banneton (proving basket) with every Baking Class Place and Baking Class Voucher purchased. Offer ends midday Christmas Eve 2024. The class participant or voucher holder will receive their free banneton on the day of the class.
Class details:
Designed for chefs, cooks and enthusiastic home bakers looking to scale up their sourdough production. This intensive class teaches you how to go from baking a few loaves to producing 20 or more with consistency and precision. Perfect for those aiming to supply markets, cafés or start a small bakery, this hands-on class covers essential skills for managing larger batches, including fermentation control, dough handling techniques and oven management for bulk baking. Learn how to maintain quality, optimize your workflow, and troubleshoot challenges in scaling your sourdough to meet commercial demands.
- 8 places, €145 per person, 10am-6pm, 1-day class
Price includes:
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Delicious Home-made Vegetarian Lunch: enjoy a farm-to-table meal made with fresh, organic, and locally sourced ingredients from Cloughjordan Community Farm, the Ecovillage, Crawford’s Farm and Mossfield Organic Farm.
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Ethically sourced Organic/Fair Trade Tea & Coffee available to refresh you throughout the day.
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Fresh vibrant Riot Rye Sourdough Starter to bring home with you. This powerful, well-nurtured starter is perfect for your journey into large-batch sourdough production.
- Take home all the delicious sourdough breads you have baked at the class so that you can taste, showcase and share your learning experience with others.
Availability:
With over 30 years of experience in commercial kitchens, Joe brings his passion and expertise to guide you through the art of scaling sourdough production. You’ll learn Joe’s tried-and-tested methods to tailor your sourdough baking process to any professional environment. Discover how to scale up production without sacrificing the flavor, texture, or quality of your loaves.
You will Learn:
- Understand Sourdough Starters: Learn how to maintain and nurture a range of sourdough starters for consistent results.
- Fermentation & Flavour Control: Unlock the secrets to managing fermentation and perfecting the flavour profile of your doughs at scale.
- Flour & Flavour Blending: Explore how to blend different flours and flavours for unique, signature breads.
- Incorporate Local Irish Grains: Embrace local ingredients by using Irish grains and flours to create rustic, market-ready sourdoughs.
- Consistency is Key: Develop the skills to maintain the same high-quality loaves with every batch, from the first to the 20th.
- Shape & Score Like a Pro: Learn expert techniques for shaping and scoring your loaves to ensure beautiful results.
- Design Your Baking Schedule: Create a baking schedule tailored to your working day, maximizing efficiency without compromising quality.
- Adapt Recipes for Your Kitchen: Tailor your recipes to fit the specific ovens and equipment in your work environment.
- Baker’s Percentages: understand the art of baker’s percentages to create, adjust, and scale your own recipes with confidence. Plus, get insider tips on essential equipment to elevate your bread-making game.
You will bring home with you:
- Comprehensive Class Notes: A full set of detailed notes to guide your continued learning and experimentation.
- Fresh Sourdough Starter: Bring home a robust, active starter to fuel your future bakes.
- Handcrafted Breads: All the sourdough loaves you’ve crafted in class, ready to share.
- Newfound Confidence: The expertise and confidence to offer delicious, artisanal sourdough —perfect for markets, cafés, or professional kitchens. You’ll leave this class not only with the knowledge to bake a range of breads using diverse techniques, but also with the skills to adapt and innovate, creating your own sourdough range.
Please see terms and conditions here.
Testimonials
“The whole day was a wonderful experience. If I was to pick one aspect of the day that made the day special and truly worth the effort to attend, I would have to say it would be the generosity of spirit and sharing of knowledge from Joe and Julie. The knowledge Joe has about all things sourdough could only be gathered through years of experience, practice and passion, yet during the day this knowledge was generously and enthusiastically shared with ease and great humour. Julie provided a fabulous lunch with beautiful local cheeses and needless to say fantastic bread and seamlessly ensured we were taken care of in every way possible.”
“Thanks for the great experience. Joe is a real inspiration – I have a lot of admiration for the great work that he does in terms of educating the next generation of bakers.”
“As a Chef, I have attended many courses both nationally and internationally and this would in my opinion be rated in the top three if not number one. I met wonderful people from various places and had a wonderful day.”
“I would highly recommend this course for anyone in the industry that wants to introduce real bread to their menu. Joe not only has a seemingly endless amount of knowledge on real bread but the combination of that and his industry experience allows him to focus this course realistically for different kitchen environments. It’s also a pleasure to go on a course and learn alongside your peers as the level of questions and potential problems they raised were all industry specific, relevant and things you might not have thought of, and to all of these Joe had a solution. Super course.”
“Really enjoyed my day! Lovely place, lovely people, lovely lunch and the knowledge I’ve taken away is already benefiting all around me. Would recommend this course for any cook looking to add sourdough baking to their skill set.”