For some, making bread is a religion - for others, it's a gluten induced hell. What most don't know though, is that sourdough, with a slow fermentation, is the most digestible and least bloating of all breads. In these two online Zoom sessions, you will...


Sunday 5 July, 10am (30 minute session):

Learn how to create a starter (natural yeast) from scratch and maintain it for use in your second session. - you will be required to email a photo of your starter 4 days after this date to the tutor to ensure everything is on track!


Sunday 12 July: 10am (2.5hrs*):

  • Make a sourdough loaf with the stretch and fold method
  • Be taught and then practice creating structure on sourdough ready for proving
  • Observe and discuss the cooking preparation and methods
  • Create your own sourdough to then prove overnight for you to bake and enjoy fresh the following day from your own oven
  • Create a pizza from your starter discard
  • Be sent full written instructions to re-create sourdough again & again
  • Learn to make a simple lemon curd

*Please note: Please allow for a slightly longer class time, just incase we have lots of questions and interaction throughout.


Class tutors:

Julie Shelton (Sourdough)

Regan Anderton (Lemon curd & Sourdough pizza)


Cost options:


If you live within a 2 mile radus of BR4 0BJ (see attached map showing distance) then you can choose to have the ingredients delivered for making the sourdough and starter (please note this will not include ingredients to make lemon curd and pizza - you will be required to source this yourself, and an ingredients list will be provided)



If you choose this option, you will be expected to have sourced your own ingredients prior to the start of the first lesson. PLEASE NOTE that in some areas, people are finding it quite tricky to source bread flour, and so we would highly recommend that you do this before signing up to the class to ensure you're all set.



You can choose to collect the ingredients for making the sourdough and starter from The Cooking Shed (BR4 0BJ) in person before the class - a collection date will be sent to you after booking (please note this will not include ingredients to make lemon curd - you will be required to source this yourself, and an ingredients list will be provided after booking).



500g rye or wholemeal flour (for your starter)

1kg strong white bread flour (this will cover 2 x 500g loaves so that you can make one in the class, and another after to ensure your learning has bedded in!)

Fine sea salt - approx 20 grams (this will cover 2 x 500g loaves so that you can make one in the class, and another after to ensure your learning has bedded in!)

Tap water



You will need to provide...

Medium sized mason style jar (or large empty glass jar with lid) - required for session one.

500g Banneton (you can also use a colander, basket, or mixing bowl lined with a clean t-towel)

Dough scraper (a rigid spatula will also do)

Shower cap (or damp clean t-towel)

Large mixing bowl


**Please note: an ingredients and equipment list will also be emailed to you after booking for making the lemon curd and pizza so that you have time to purchase this before the second session.



1. The lessons will take place by video conference using Zoom (this will not be a public broadcast, it will only be accessible by class attendees signed up to this course). You will be sent a link to access this before the class date from your computer or tablet. If you have never used Zoom, please join a little early as your computer will have to download a little piece of software but DON’T WORRY, it’s perfectly safe! You could access this via mobile, but we would recommend using a computer or tablet if you can as you’ll be able to see the screen/tutor and other participants much more clearly.

2. Once logged in to Zoom, at the bottom of your Zoom screen you will see options to turn your video on/off and your sound on/off. We will start the sessions with our sound and video on to say hello (and keep our video turned on for the whole of the session so that your tutors can see if you require any assistance), but once the tutor starts the teaching part of the session, please turn your sound off so that background noise is reduced. Clearly if you have a question though, turn the sound back on and ask it, then go back to off/mute it again.

3. You will need to have all of your ingredients out on the worktop in advance of the session.

4. We will share the full and written recipe before the cook-along so that you have it to hand if needed or for future reference.

5. If you live within a 2 mile radius of The Cooking Shed address BR4 0BJ and would like us to deliver the ingredients required for the lesson to your doorstep, then we can do this for you - deliveries will take place between 9am and 11am on the morning before your first class (PLEASE NOTE this will NOT include ingredients for the lemon curd and pizza - just the sourdough and starter. An ingredients list for the lemon curd will be emailed upon booking). Alternatively if you live further than this and would like to collect the ingredients from The Cooking Shed, please contact Regan and she will arrange a date and time for you to come and collect…the side gate and shed will be open for you to collect your ingredients, meaning that no personal contact will be necessary. If you cannot collect the ingredients, or have them delivered to you, then you will be required to source them yourself.

Online zoom class - Sourdough bread & pizza making & homemade lemon curd


    The Cooking Shed Limited

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