The sourdough bread served at breakfast is made in the farm kitchen by Devanshe, using a well-maintained starter and traditional techniques.What You Might Learn (Informally)
Sessions are informal, talked through (rather than hands-on practical) and responsive to what’s happening in the kitchen at the time.
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A few times a year, we also host sourdough workshops taught Yogita Chauhan. These are thorough, small-group sessions ideal for beginners or those looking to refine their practice.
Each participant works through the full process — and leaves with a loaf, a live starter, and the confidence to bake at home.
- Maintaining and feeding a sourdough starter
- Types of flours (& how they affect taste & texture)
- Kneading and shaping dough
- Baking in an electric oven vs in a woodfired oven
- Tips on temperature, hydration, and timing
Sessions are informal, talked through (rather than hands-on practical) and responsive to what’s happening in the kitchen at the time.
______________________________________________________________________________________________________
A few times a year, we also host sourdough workshops taught Yogita Chauhan. These are thorough, small-group sessions ideal for beginners or those looking to refine their practice.
Each participant works through the full process — and leaves with a loaf, a live starter, and the confidence to bake at home.
SOURDOUGH BREAD MAKING WORKSHOP
Where: Himalayan Orchard Farm stay
When: No fixed schedule
Cost: Rs. 11500/- pp 2 nights stay & meals (twin sharing basis)
Your instructor: Meet Yogita, a home baker and farmer, based in Shimla district. She has been baking and experimenting with sourdough bread for the last few years and has a good understanding of the ups and downs of the infamous sourdough starter.She has also been a participant of our artisanal cheese-making course, and we are certain that she shares the love for homemade artisanal food just like us.
This sourdough course will cover all the basics of sourdough bread making, all participants will receive an "active" sourdough starter, along with:
- sourdough theory - basics and understanding the fundamentals of sourdough baking, dough handling, and baking techniques—perfect for beginners.
Course Structure
- Introduction to sourdough and its benefits
- Ingredients and starter preparation tips
- Preparing the levain
- Autolyse process
- Kneading and folding techniques
- Bulk fermentation and shaping
- Proofing and scoring
- Baking a basic boule and sourdough sandwich bread
You might also learn
- fermentation control & variations (cold and warm fermentation methods)
- Baking variations (how to tackle different ovens & temperatures)
- bonus recipes with the same sourdough skills
- troubleshooting for colder climates
Where: Himalayan Orchard Farm stay
When: No fixed schedule
Cost: Rs. 11500/- pp 2 nights stay & meals (twin sharing basis)
Your instructor: Meet Yogita, a home baker and farmer, based in Shimla district. She has been baking and experimenting with sourdough bread for the last few years and has a good understanding of the ups and downs of the infamous sourdough starter.She has also been a participant of our artisanal cheese-making course, and we are certain that she shares the love for homemade artisanal food just like us.
This sourdough course will cover all the basics of sourdough bread making, all participants will receive an "active" sourdough starter, along with:
- sourdough theory - basics and understanding the fundamentals of sourdough baking, dough handling, and baking techniques—perfect for beginners.
Course Structure
- Introduction to sourdough and its benefits
- Ingredients and starter preparation tips
- Preparing the levain
- Autolyse process
- Kneading and folding techniques
- Bulk fermentation and shaping
- Proofing and scoring
- Baking a basic boule and sourdough sandwich bread
You might also learn
- fermentation control & variations (cold and warm fermentation methods)
- Baking variations (how to tackle different ovens & temperatures)
- bonus recipes with the same sourdough skills
- troubleshooting for colder climates
Other Ferments
Depending on the season, we sometimes prepare:
Kimchi
Sauerkraut
Pickled eggs
These are not formal sessions, but guests are welcome to join in if a batch is being made.
“There’s no single recipe — just rhythm, repetition, and care.”
Depending on the season, we sometimes prepare:
Kimchi
Sauerkraut
Pickled eggs
These are not formal sessions, but guests are welcome to join in if a batch is being made.
“There’s no single recipe — just rhythm, repetition, and care.”