Beginner day
Build a starter routine, mix a country loaf, practise folds and shaping, then learn how to manage the overnight proof.
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Good bread begins with an understood process.
Our small-group workshops explain the practical science of starter maintenance, fermentation and home baking. The details below describe the practical choices behind reliable sourdough.
Focused sessions
Shorter classes cover rye, high-hydration dough, scoring, wholegrain baking and diagnosing common faults.
What to bring
Wear comfortable closed footwear and clothing suitable for flour and dough. All core ingredients and equipment are provided.
Maison Levain note
“Consistency comes from observation: the clock records time, but the dough records conditions.”
Use temperature, aroma, strength and volume together. Written notes turn one successful bake into a repeatable method.
Explore fermentation24–48 hrsTypical fermentation window across our range
4 ingredientsFlour, water, salt and an active culture at the core
Small batchProduction planned around freshness and low waste