Staghill Bakes

Based in Newark, Nottinghamshire, Staghill Bakes operates from the nearby village of Hawton, bringing the ancient craft of sourdough breadmaking to the East Midlands countryside. Instructor Ian runs intimate classes from his home kitchen, creating a relaxed environment where students can learn traditional fermentation techniques without the pressure of a commercial setting.

The school specialises entirely in sourdough, focusing on both the science and artistry behind naturally leavened breads. The comprehensive Introduction to Sourdough Bread Making class spans five hours, teaching students to create and maintain their own starter before progressing through three distinct bread styles. You'll master the dense, flavourful texture of a Scandi-style rye tin loaf, discover the olive oil-enriched simplicity of focaccia, and learn the shaping techniques required for a rustic country-style loaf.

The hands-on approach ensures you bake the rye and focaccia during the session, sampling your work alongside lunch and other baked treats. Your country loaf dough travels home with you for baking in your own oven, accompanied by a live sourdough starter, detailed recipe booklet, and proving basket to continue your breadmaking journey. Ian covers the crucial maintenance techniques needed to keep your starter healthy and active, setting you up for ongoing success at home.

Classes run with plenty of individual guidance, allowing time for questions and practice at each stage. The informal atmosphere suits complete beginners, with no prior baking experience required, making this an accessible entry point into the rewarding range of sourdough.

Reviews

Location

The Poplars, Cotham Ln, Hawton, Newark NG24 3RL, Nottinghamshire

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