Home bakers with a poorly starter culture or other breadmaking ailments are being invited to a special sourdough surgery at The School of Artisan Food.
The School’s bread expert, David Carter, is running a sourdough session on Thursday 1 March (Sourdough Surgery) for keen bakers who want to bake better bread as part of ‘Real Bread Week’ (24 Feb - 4 March 2018), the annual celebration of local, independent bakeries.
David will share tips and secrets of making, looking after and using a sourdough starter. As part of the session, he is also running a ‘sourdough clinic’ and invites bakers to bring along their sourdough starters for troubleshooting.
David Carter: “It’ll be great fun and it’s open to anybody with an interest in baking, no matter how inexperienced. You will get to taste some delicious sourdough bread and also take away a sourdough starter to practise your bread baking at home.”
Having worked for 30 years as a solicitor, David had the opportunity to realise his love of baking when his wife gave him a place on an artisan baking course at The School as a birthday gift. It prompted a complete career change as he enrolled on the Advanced Diploma in Artisan Food. David has since joined the team at The School of Artisan Food, working as a technical co-ordinator and associate baking tutor.
