Sourdough breads are made with water, flour and wild yeast, and a fourth crucial ingredient: time. Slowly fermented over two days, the sourdough bread is way more flavourful than commercially bought bread.

With the classic Bombay sourdough, I hope to get you started on creating your own loaves of slow-fermented breads with only three ingredients: flour, water and wild yeast. This class will start with a detailed lecture on breads, where I’ll equip you with lots of notes on growing your own starter, maintaining it, working with flours, using added gluten, using dehydrated sourdough, book recommendations and resources, FAQs, troubleshooting sheet and more. You’ll then see the techniques of working with bread, and see the bread at various stages until baked.