Our courses are for anyone who wants a hands-on, sourdough bread session - kept simple and practical (but made with passion and respect for natural processes and ingredients) by baker Malcolm Williams, who has baked sourdough since the 1980s. All skill-levels welcome.

We take you through from making and keeping a healthy starter, to a variety of flour types, doughs and breads, we build a solid foundation for home-baking sourdough. The course is run in a domestic-style kitchen, giving all the fun of improvisation needed with natural ferments, both working together and developing individual skills to take home. Courses run in the North West at Claremont Farm, a specialist food producing farm and shop in rural Wirral, and in nearby West Kirby, both handy for the M53.

Our courses run from 10.00-4.00 with lunch included. Check out the website for details.