Sourdough Revolution

4.6(178)·From £95.00 - £190.00·3h

From mixing pizza dough by hand to mastering the ancient art of sourdough fermentation, Sourdough Revolution in Lechlade offers hands-on baking classes that reflect their reputation as a cult-favourite artisan bakery. Founded by Max Abbott and grown from humble garage beginnings into a business that caught the attention of Michelin Guide inspectors, this Gloucestershire school brings the same artisanal expertise to their teaching as they do to their commercial baking. The classes focus squarely on two fundamental areas of bread making: sourdough and pizza. Their Intro to Sourdough spans six hours and covers everything from the underlying science of fermentation to practical dough folding techniques and bread shaping methods, making it suitable for both beginners taking their first steps and experienced bakers looking to refine their skills. Those pressed for time can opt for the three-hour Sourdough Express, which condenses the essential techniques of mixing, folding, shaping and baking into a more manageable session. Pizza enthusiasts can learn the complete process of artisanal pizza making in the Intro to Artisanal Pizza class, where students mix and knead their own dough before building their pizzas from scratch. The three-hour session teaches proper kneading techniques and pie assembly, with students taking home their freshly made dough. All classes adopt a laid-back, no-nonsense teaching approach that strips away unnecessary complexity to focus on mastering fundamental techniques. At £95 for the shorter classes and £190 for the comprehensive sourdough introduction, these sessions suit anyone serious about understanding the craft behind quality bread making.

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