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5 Days Sourdough and Artisan Baking in Saleres, Spain

Casa Del Mulo, Calle Tapon 1, Saleres, Granada, Spain

Wonderful Artisan Baking Course Spain

This listing has one of the 10 most popular offers available in Spain

It has long been known that natural leavening, using a long, slow fermentation, results in exceptional flavor. The public is becoming increasingly aware of the health issues of factory-produced bread and, as a result, the sales of artisan bread are steadily increasing. Lara's Loaf Sourdough School teaches people how to succeed at home with minimal equipment, at low cost, and with very little effort using only natural organic ingredients, your hands, and basic kitchen equipment. No stand mixers! No kneading either!

Meet the instructors

Mike & Lydia
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Highlights

  • Daily artisan baking classes
  • Get to learn from experienced bakers
  • Every class is limited to only four students
  • Bake Tartine-style country bread, sourdough baguettes, and viennoiserie pastries
  • Go for a fascinating and informative olive oil tour
  • Tools and equipment for baking included
  • Daily sumptuous meals and wine
  • 4 nights accommodation

Skill level

  • Beginner
  • Intermediate
  • Advanced

Styles


3 days with instruction
The maximum participants in the group is 4
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Accommodation

Check-in Time:
16:00
Check-out Time:
12:00

Facilities

  • Barbeque facilities
  • Dining area
  • Fireplace
  • Kitchen
  • Lounge
  • Luggage room / storage
  • Terrace
  • Free Wi-Fi
  • Ironing / ironing board
  • Laundry
  • Wireless internet

During this course, you will stay at Casa del Mulo which is a pretty, traditional Andalusian, whitewashed, townhouse located close to the church car park overlooking the picturesque pueblo of Saleres in the Lecrin Valley with views of the often-snowcapped Sierra Nevada as a wonderful backdrop.

They have three comfortable guest bedrooms, two of which have en-suite bathrooms. There are two pretty patios at ground level and two delightful roof terraces (one is for dining and barbecues) with spectacular views.

Program

Lara's Loaf Sourdough School's top-quality sourdough bread requires very little effort. It does need plenty of skill though and arguably a bit lot of love too!

They simplify artisan baking for you and drastically shorten the steep learning curve. You will create wonderful products from scratch, developing a real feel for the ingredients, the dough at different fermentation, temperature, and hydration levels, shaping techniques, and the final bake.

With classes of between one and four students, the school is able to provide a highly personalized experience, tailoring their approach to you and your own level of aptitude and experience. Each student gets a high level of attention and support.

The objective of the course is for you to learn some core skills which are essential to artisan baking and to perfect them to a very high level of proficiency, including:

  • Baking with a natural sourdough "mother"
  • Retarded fermentation, the key to artisan baking
  • Managing dough with a high water content
  • Laminating dough with butter to make a wide range of pastries

Throughout the course, you will be creating baked products from scratch. This is a hands-on course with a mission - to make you an accomplished artisan baker - so there will be lots of one-on-one coaching, with a focus on “practice makes perfect” until you are confident

Sunday

  • Arrival
  • Welcome drinks
  • Discuss the history of baking from the time of the Pharaohs
  • Developments to the present day
  • Introduction to the advantages of artisan baking, natural leavening, and retarded fermentation
  • The health benefits of sourdough

Monday

  • Breakfast 08:30
  • Hand out recipes, notebooks, aprons
  • Briefing on safety and hygiene
  • Preparing a sourdough culture (“mother”)
  • Refreshing an existing mother
  • Preparing and growing a starter (first stage fermentation)
  • Bake some prepared bread to eat with lunch
  • Lunch at 13:30
  • Mixing flour, water, and starter to form dough
  • Autolyse (hydrate) then add salt
  • Stretch and fold the dough six times during the second fermentation
  • Prepare bannetons (baskets for individual loaves)
  • Weigh, cut, and shape the dough
  • Place in bannetons for overnight final fermentation in the fridge
  • Mix pastry dough, wrap, and overnight in the fridge
  • Drinks and dinner

Tuesday

  • Breakfast at 08:30
  • Depart for olive oil tour at 10:00
  • Return for lunch at 13:30
  • Remove sourdough from bannetons
  • Learn different scoring techniques
  • Bake bread, using a Rofco stone bread oven and a standard enameled dutch oven (Le Creuset)
  • Lunch at 13:30
  • Prepare sourdough for Wednesday’s baguettes, refrigerate
  • Prepare butter for pastry lamination
  • Laminate pastry for overnight second fermentation
  • Drinks and dinner

Wednesday

  • Breakfast at 08:30
  • Prepare starter and dough for afternoon’s high hydration bread practice
  • Prepare laminated dough pastries, including classic French croissants, pains aux raisins, and pains au chocolat
  • Prove pastries, then bake in the convection oven
  • Lunch at 13:30
  • Cut baguette dough, shape, prove baguettes in a baker’s couche, score, then bake
  • Practice high-hydration loaf shaping - the most difficult challenge!
  • Discuss making schedules and timetables that work well, fitting in with your busy day and to allow for a good nights sleep
  • Cover suggestions and recipes ideally suited for sourdough
  • Learn how best to store bread
  • Discuss different types of flour, where to buy, and how to store
  • The tools and equipment needed and where to source them
  • Acquire lots of tips and tricks you won't learn from books or YouTube
  • Debunk common myths and misconceptions about bread and sourdough
  • Dinner

Thursday

  • Breakfast at 08:30
  • Bake high-hydration bread to take with you and sourdough starter
  • Check out by 12:00

Included excursions

During this course, you will be going for a two to three hours olive oil tour. A fascinating and informative introduction to the history and current production of Andalusian olive oil featuring a nearby XV century oil mill, with culinary advice and tasting of extra virgin olive oils and flavored extra virgin olive oils. Some of these extra virgin olive oils are extracted from a single variety of olive, some are a blend of varieties, some are organic, and others have a protected Designation of Origin.

Instructors

Mike Sims

Lydia Sims

Location

This course will take place in Saleres, Spain. Saleres is located midway between Granada and the Costa Tropical, close to the Alpujarras and Sierra Nevada Mountains. Saleres is considered the most authentic of the whitewashed hillside pueblos in the Valle de Lecrin. Its layout has not changed since it was last occupied by the Moors at the end of the 15th century.

There is a remarkable sense of peacefulness and tranquility here as if time has stood still. No noise from traffic or aircraft, just birdsong and the occasional religious fiesta with music and fireworks. It is a wonderful place to stroll around or from which to venture through the surrounding groves of citrus, almond, and olives or along the footpath by the river. Andalucia's 1,250 kilometre GR7 footpath passes directly through Saleres - it offers spectacular views.

Nearby places

  • Almería International Airport (LEI), 1 hour 45 minutes
  • Federico Garcia Lorca Airport (GRX), 45 minutes
  • Málaga Airport (AGP), 1.5 hours

Features

Activities

  • Cooking classes

General

  • Dining area
  • Kitchen
  • Terrace
  • Patio

Food

Every day during this course, you will be served with cooked or continental breakfast, lunch as well as dinner with wine. Lara's Loaf Sourdough School prepares a wide variety of delicious meals and snacks for their guests, not tied to any particular country or region. They are well accustomed to catering for guests with allergies and food intolerances and will endeavor to accommodate reasonable dietary requests. You are welcome to join them in the main kitchen if you want to observe them or participate in preparing any of the dishes.

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner
  • Snacks
  • Drinks

The following drinks are included:

  • Water
  • Coffee
  • Tea
  • Alcoholic beverages

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

Things to do (optional)

In the Lecrin Valley you can:

  • Hike - Andalucia's 1,250-kilometer GR7 footpath passes directly through Saleres - it offers spectacular views of the Lecrin Valley and surrounding mountains
  • Bike
  • Horse ride
  • Explore the orange, lemon, almond, and olive groves and the Barranco de Luna Gorge in Saleres

The following attractions are within a 30-minute drive:

  • Granada, with the historic and beautiful Alhambra and Albayzín
  • The Alpujarra, thermal spas, and picturesque mountain villages like Capileira, Pampaneira, and Trevelez
  • The Sierra Nevada, the second highest mountain range in Western Europe, with Europe's most southerly ski resort at Pico Veleta (45 minutes by car)
  • The Costa Tropical, where the Sierra Nevada stretches down to uncrowded beaches and produces a remarkably mild, year-round, sub-tropical climate

What's included

  • Baking classes
  • Cooked or continental breakfast
  • Lunch
  • Dinner with wine
  • Snacks and refreshments
  • Aprons
  • Tools and equipment for baking
  • Recipes - on arrival
  • Some sourdough starter and flour to take away
  • Olive oil tour
  • Aftercare, follow-up help and advice by phone or WhatsApp
  • 4 nights accommodation

What's not included

  • Airfare
  • Airport transfers

How to get there

Recommended Airports

Driving directions from Federico Garcia Lorca Airport (GRX)

  • From Granada airport, follow signs to Granada then take the A44 motorway signposted Motril.
  • Take exit 160 signposted Lecrin, then follow the signs to Saleres, which should take approximately 15 minutes.
  • As you enter the village, bear right then park by the church fountain.
  • Walk up Calle Rosario passing three houses until you reach Calle Tapon on the right.
  • Casa del Mulo is on the corner ahead of you, where the two streets meet. The journey time is approximately 40 minutes.

Driving directions from Málaga Airport (AGP)

  • If coming from Málaga airport, follow the signs posted Almeria / Motril (caution - make sure to ignore the signs to Granada!).
  • Then follow the coast motorway N-340 and exit on to the A44 signposted Granada.
  • Take exit 160 signposted Lecrin, the follow the signs to Saleres, which should take approximately 15 minutes.
  • As you enter the village, bear right then park by the church fountain.
  • Walk up Calle Rosario passing three houses until you reach Calle Tapon on the right.
  • Casa del Mulo is on the corner ahead of you, where the two streets meet. The journey time is approximately 1 hour 30 minutes.

Arrival by airplane

Please book your flight to arrive at Federico Garcia Lorca Airport (GRX), Málaga Airport (AGP), or Almería International Airport (LEI). Transfer from and to the airport is not included.

Cancellation Policy

  • A reservation requires a deposit of 25% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid on arrival.

Value for money
Accommodation & facilities
Food
Location
Quality of activity
5 days / 4 nights
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Availability

This vacation is available all year round except July and August.

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