I run weekday bread baking workshops in Shippon on the outskirts of Abingdon, some 6 miles from Oxford. The courses run from 10:30am to around 2:30pm cost £120 per person. All workshops include a delicious sourdough pizza lunch. You can purchase gift vouchers in the Shop section and the recipient can then book onto a workshop on a date of their choosing.
Contact me on firstname.lastname@example.org for available spaces on workshops, to discuss suitable dates not listed or if you would like me to run a workshop on a particular day (for a group of you).
The classes are suitable for complete beginners as well as seasoned bakers who wish to learn about wild yeast and sourdough baking.
I will teach you how to maintain a wild yeast sourdough starter (sometimes referred to as a "mother" and the method I have devised to make sourdough bread at home. It is easy to learn, doesn't require any kneading of the dough, requires no specialist or expensive equipment and enables you to make bread that is as good - if not better - than any you can buy in an artisan bakery. Furthermore, my method allows you to bake only once a week and have plenty of bread for you and your family to enjoy for the whole week.
You will learn to make, shape and bake the dough. You will take home the loaf you baked here and some more dough to bake later on at home. You will also take home two of my wild yeast sourdough starters, a proving basket and dough scraper, care instructions for your starters and recipes - enabling you to continue baking your own breads using the skills I will teach you.
While your loaves are cooling, we will make pizzas with a wild yeast sourdough base, adding your choice of toppings - you will never want to go back to shop or restaurant-bought pizzas after seeing how quick and easy (let alone tasty and healthy!) it is to make your own.
You can book, ask any questions or enquire about dates by sending an email to
Please note my cancellation policy by reading my terms & conditions here.
I look forward to meeting you soon and sharing my passion for well made bread with you soon.