• We welcome back Simon for his fifth sourdough class with us at the Jericho Kitchen!   For the same price as 20 loaves of good quality sourdough you can master the art for yourself and never look back! Using sourdough culture is an ancient method of making bread. Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a handful of new skills. Not only that but Simon as written a book entitled Ferment, Pickle, Dry - Ancient Methods, Modern Meals (Frances Lincoln) - he is a brain well worth picking when he comes to the Jericho Kitchen!  If you were interested in booking this and the Lactic Fermentation class on Sunday 13th May 2018 we would offer you a 20% discount on both classes!
  • Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads.   Her books include: Trattoria,  La Dolce Vita – a book of heavenly desserts and sweets and Ursula Ferrigno’s Italian Cookery Course. On this course you will learn how to make real bread from scratch, from mixing and kneading to baking.  The course covers making:
    • Semolina bread
    • Mediterranean fougasse
    • Focaccia
    • An introduction to sourdough
    • Chocolate brioche
    This course includes a delicious lunch. You will also take home everything you bake on the day, along with some sourdough starter to get you baking at home!