Event Description
These baking workshops are held in the elegant Lygon Room at the beautiful Madresfield Court.
The Lygon Room is part of the historic Madresfield Estate, a place deeply rooted in Worcestershire’s heritage. Surrounded by the peaceful countryside and the estate’s gardens, the room provides a calm and inspiring setting for learning traditional baking skills.
These sessions are led by Aleksandra, head baker and pastry chef at Malvern Bakehouse, who shares her knowledge of artisan bread, sourdough fermentation, and East European baking and food traditions. Aleksandra’s background is rooted in a family of millers and farmers, with a strong connection to the land. Sourdough bread was a regular part of family life, and this influence continues to shape her approach to baking today.
Workshops are hands-on and intended to provide participants with a real understanding of working with dough – from mixing and fermentation to shaping and baking.
During the workshop you will learn the essential principles of working with natural fermentation and gain a clear understanding of the sourdough process. Aleksandra will guide you through the key techniques used in artisan baking, including starter preparation, understanding ratios and leaven, mixing the dough, shaping, scoring and baking.
Because the full sourdough process – mixing the dough, bulk fermentation, shaping, second proving, scoring and baking – normally takes around 36 hours, part of the preparation will be completed in advance. This allows participants to see and understand each stage of the process within the workshop.
The workshop runs from 9am to around 4pm.
Light refreshments will be available throughout the day, and a lunch is included, allowing time to relax, connect and enjoy the surroundings.
For more information and booking, visit the Malvern Bakehouse website.
Image credit: Malvern Bakehouse
