SOURDOUGH BREAD MAKING WORKSHOP
SAUSAGE MAKING WORKSHOP
SOURDOUGH BREAD MAKING WORKSHOP
Where: Himalayan Orchard Farm stay
When: 2025 April 12th – 14th / July 18th -20th / September 29th – Oct 1st
Cost: Rs. 12500/- pp 2 nights stay (twin sharing basis)
Your instructor: Meet Nidhi, who is the head baker and owner of 1740 Bakery, an artisanal, small-batch bakery based in Dharamsala, Himachal Pradesh. She has been baking and experimenting with sourdough bread for the last 5 years and has a thorough understanding of the ups and downs of the infamous sourdough starter. Nidhi 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 a 30-year old "active" sourdough starter, along with:
- sourdough theory - basics and understanding
- sourdough starter creation
- sourdough starter maintenance
- autolyse
- mixing
- folding
- lamination
- shaping
- scoring
- fermentation control & variations (cold and warm fermentation methods)
- Baking variations (how to tackle different ovens & temperatures)
- bonus recipes with the same sourdough skills
- sourdough pizza-making (and enjoying)
- troubleshooting for colder climates
SAUSAGE MAKING WORKSHOP
Where: Himalayan Orchard Farm stay
When: As an add-on course to every cheese making course (2nd or 3rd weekend of every month)
Cost: 7000/- includes one night accommodation + meals (twin sharing basis)
Your Instructor: Michael J Lidgley
The workshop will include the following
THEORY: Characteristics of a good sausage, different kinds of sausages, kinds & cuts of meat for sausage and essential equipment & ingredients needed for sausage making (& where to purchase it)
PRACTICAL: Chopping meat, preparing seasoning,salting, mixing, grinding, stuffing into casings, making links, smoking the sausages.
Get a hands-on experience making 2 or 3 types of sausages.
Sausage tasting & discussions with your host over dinner.
Take back 500 grams ( ½ kg) of the sausage you made.
Where: Himalayan Orchard Farm stay
When: 2025 April 12th – 14th / July 18th -20th / September 29th – Oct 1st
Cost: Rs. 12500/- pp 2 nights stay (twin sharing basis)
Your instructor: Meet Nidhi, who is the head baker and owner of 1740 Bakery, an artisanal, small-batch bakery based in Dharamsala, Himachal Pradesh. She has been baking and experimenting with sourdough bread for the last 5 years and has a thorough understanding of the ups and downs of the infamous sourdough starter. Nidhi 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 a 30-year old "active" sourdough starter, along with:
- sourdough theory - basics and understanding
- sourdough starter creation
- sourdough starter maintenance
- autolyse
- mixing
- folding
- lamination
- shaping
- scoring
- fermentation control & variations (cold and warm fermentation methods)
- Baking variations (how to tackle different ovens & temperatures)
- bonus recipes with the same sourdough skills
- sourdough pizza-making (and enjoying)
- troubleshooting for colder climates
SAUSAGE MAKING WORKSHOP
Where: Himalayan Orchard Farm stay
When: As an add-on course to every cheese making course (2nd or 3rd weekend of every month)
Cost: 7000/- includes one night accommodation + meals (twin sharing basis)
Your Instructor: Michael J Lidgley
The workshop will include the following
THEORY: Characteristics of a good sausage, different kinds of sausages, kinds & cuts of meat for sausage and essential equipment & ingredients needed for sausage making (& where to purchase it)
PRACTICAL: Chopping meat, preparing seasoning,salting, mixing, grinding, stuffing into casings, making links, smoking the sausages.
Get a hands-on experience making 2 or 3 types of sausages.
Sausage tasting & discussions with your host over dinner.
Take back 500 grams ( ½ kg) of the sausage you made.