27/04/2026
Spending so much time working with flour, it’s slightly embarrassing how little I knew about the next step of the process. While in London I spent a day at the hands-on Sourdough Bread Workshop by .
Andra was incredibly knowledgeable, catering to both experienced bakers and complete beginners (myself). The workshop covered everything from feeding a starter and bulk fermentation to spotting the difference between over and underproofing. She also highlighted that while there’s of course a process to follow, a lot of it ultimately comes down to feel, sometimes intuition is better than instruction.
Andra showed us a variety of flours and explained their different qualities and how they may behave during the sourdough process. She very kindly provided Mungoswells flour for me to use during the workshop, opting for a 300g strong bread to 200g wholemeal blend. It was fascinating to learn that even within the same type of flour, there can be noticeable differences in behaviour, often requiring subtle adjustments during preparation.
A huge thank you to Andra for such an enjoyable introduction to bread making and for her endless patience. I’d absolutely recommend joining one of her in-person sessions in London, or her online workshops for those further afield.
