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This listing has the most popular offer 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!
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.
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:
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
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.
Mike is a retired Chartered Accountant from England, and has held senior directorships of many companies, including finance, renewable energy, and food. He fell in love with sourdough bread in the early 1980's during the first of many trips to San Francisco, and spent many years experimenting with bread recipes from different countries before discovering the "Tartine" recipe which, ironically, was created in San Francisco!
Mike's wife, Lydia, hails from Nigeria and is multi-talented and very resourceful. She has an excellent command of English. She specializes in cakes and pastries but considers her baguettes to be better than Mike's.
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.
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.
In the Lecrin Valley you can:
The following attractions are within a 30-minute drive:
Federico García Lorca Airport
Transfer not provided
Transfer not provided
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.
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