Save the Date: 17 November 2019

four students with their bread

After offering courses in private homes, this summer saw the first one-day course here in Rome. Latteria Studio provides a beautiful space in which a maximum of six people can share in the joy of homemade sourdough bread. This is first and foremost a practical, hands-on day. However, we use the time while the starter is working its magic to explore the history of wheat and bread and the details of how to care for and use a starter culture.

Reserve your place now. Discount on tickets for two.

The day

hand resting on ball of doughThe first order of business is to make your dough. Step by step, I will guide you through the process, along the way explaining why we do what we do. If you have never made a loaf before you will be amazed at how a little effort transforms four simple ingredients into a living dough. And even if you are an experienced baker, there are bound to be new insights.

The secret of great bread

bread in a banneton There is no secret to great bread, apart from time.

We’ll talk about that, and while your bread quietly does its thing we’ll also talk about wheat, and flour and sourdough leavens. I’ll demonstrate some other techniques and make the bread we will eat for lunch.

About me

jeremy with "amusing" bread sign I’ve been baking bread on and off for the past 50 years. Some time before 1989 I made my first sourdough starter, and it has been with me ever since, travelling from Somerset in England to Italy. I’m also a biologist and so I have a good understanding of what is going on in the starter and in the bread.

In summer 2018 I made a series of 31 brief podcasts dealing with Our Daily Bread, from prehistoric breadcrumbs to tomorrow’s new wheats. I write about bread and baking on one of my websites.

Takeaway

You will leave with your own delicious loaf of handmade bread, plus:

  • a “Tuscan” sourdough starter that may or may not be more than 110 years old;
  • instructions on how to feed and care for your starter and how to use it to bake more bread;
  • an understanding of why I put “Tuscan” in scare quotes;
  • a few other recipes;
  • maybe some other treats.

And you will have a great day, with good food, in good company.

Small print

The day costs 120€, which includes lunch. All you need to do is turn up. Tickets are 60 € in advance, balance to be paid on the day. Cancel up to 72 hours before for a full refund. There will be gluten.

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