Master the craft of artisan sourdough in Kenmare
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We've found that the best bakers aren't the ones who follow recipes exactly. They're the ones who understand their starter, feel the dough, and adjust as they go. That's what we teach here — not just techniques, but the actual instincts you need to bake real sourdough.
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— britvale Editorial Team
Learn everything from starter maintenance to shaping techniques
Step-by-step process for creating an active starter from flour and water. Takes about a week to get going properly.
Common shaping mistakes and how to fix them. Learn tension, scoring, and the difference between batard and boule shapes.
Overview of our weekend classes in Kenmare. What we cover, what you'll bake, and what to bring with you.
What causes common sourdough problems and how to adjust fermentation time, hydration, and temperature to fix them.
