The Status of Sourdough
The Status of Sourdough is the subject of the fifth in our series Conversations Around The Cookery School Table. It is part of an insightful series of monthly panel events on food around topics that are close to our hearts at Cookery School at Little Portland Street.
The events offer opportunities for lively discussions, networking with like-minded food lovers, and, of course, the opportunity to taste some delicious food from our kitchen.
In celebration of the art of sourdough, Cookery School at Little Portland Street, will host the glitterati of the sourdough world to discuss The Status of Sourdough on Monday 30th September, as part of Sourdough September.
Join Australian baker, food writer and sourdough teacher, Dan Lepard, Apollonia Poilâne, third generation baker and CEO of Parisian and London bakery, Poilâne, alongside Ben Mackinnon, baker and founder of E5 Bakehouse, and Chris Holister, Head of Development at Shipton Mill for a evening of sourdough.
Agenda
6pm – 7pm: Enjoy welcome drinks, networking & a variety of sourdough bread from our panellists with a selection of toppings for you to make delicious open sandwiches
7pm – 8pm: Panel Discussion with a Q&A
8pm – 8.30pm: Further networking and final goodbyes
This Status of Sourdough event will cover topics including:
- How has the ancient bread making process known as sourdough risen to a superior bread status?
- How long does the sourdough process last from start to finish?
- What are the best flours to use for sourdough making?
- How to achieve the best sourdough when cooking at home?
- Does sourdough have any “gut health” properties? Why is it associated with gut health?
- What is it about sourdough that makes it so magical?
Places are limited, so book now to make sure you don’t miss out on this brand new event.
Upcoming Classes
- At Cookery School London
near Oxford Circus
