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This hands on class is designed for both total beginners and those who have been working with sourdough for some time. Through baking three varieties of sourdough bread together we will explore the science behind long fermentation and learn a diverse range of mixing, shaping and baking techniques.

Throughout the day we will delve into conversations about our local and global food and farming systems, with a particular focus on the U.K grain economy. After lunch we will visit Andrew from Fresh Flour and his beautiful Osttiroler flour mill next door. He will explain in more detail his milling process and there will be a chance to purchase his flour. We will be using his flours during the course, enabling you to experience the differing qualities of freshly milled U.K grain. 

The class runs starts at 10am and finishes (depending on how the bread is proofing between 4-5pm)


'I attended the one day sourdough course at Hylsten and loved it! We learned the basics of starters and bread making from Kate and Benji who were charming, relaxed and very knowledgeable and helpful. It's a great day for anyone beginning to make their own bread, but equally for existing bakers who want to tweak their skills. There's a strong emphasis on sustainability and health too, as well as a visit to Fresh Flour to see their mills and products, all made with local and UK heritage wheats. On top of a delicious lunch, we left with a rye and focaccia we baked there, and our Country Sourdough to prove and bake at home. Can't recommend this course enough to anyone interested in Sourdough'

Karen - attended January 2023 course


Freshly baked treats

Tea & coffee

Organic, seasonal lunch showcasing the beautiful produce our little patch of Devon has to offer

Wicker banneton

Sourdough mother

Your very own freshly baked bread!


If this price is prohibitive in any way please contact us to discuss a concessionary rate.


20th April - sold out

22nd June

20th July

to enquire about future dates please email


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