What To Expect On Our Workshops

Under the watchful eye of Wayne Caddy “Chief Sourdough Slinger” and working in a small team, you will produce large batch quantities on large scale professional baking equipment typically used in artisan bakeries and micro bakeries.

All breads produced on each workshop are available to take home daily, along with recipes, technical notes plus a free Sourdough Slingers apron. All our workshops are aimed at the professional baker, advanced home baker, micro baker or chef. Please note these workshops are unsuitable for beginners.

100 % Sourdough – 4 Day

Working with a broad range of wheat, rye and heritage flours, recipes to include Country Wilds, Panmarino, New York Deli Rye, Vollkornbrot, Bruern Population Miche plus many more.

Baguette – 3 Day

Long fermented, naturally leavened and yeasted doughs, recipes to include 100% Sourdough Baguette, Charcoal and Chilli Baguette, Wholemeal Baguette, Marbled Rye Baguette plus more.

Microbaking – 4 Day

A wide range of long fermentation systems and naturally leavened breads and rolls, recipes to include Challah Buns, Oat Cobble, Black Barley Wilds, Focaccia, Rugbrod plus more.

Panettone – 4 Day

100% sourdough, the art of Pasta Madre and Panettone plus breads using Pasta Madre discard, recipes to include Classico, Apple and Cinnamon, Cherry Bakewell, Pancetta and Scamorza, plus a few more.

World Breads – 4 Day

A wide range of traditional breads and rolls from around the globe, recipes to include English Muffins, Shokupan, Broa de Milho, Pide plus many more.

Enriched And Breads With Inclusions – 4 Day

Non laminated doughs plus working smart with inclusions, recipes to include Tomato and Smokey Chilli Sourdough, Black Forest Panettone, Brioche plus many more.