We recently took part in a sourdough masterclass at Einkorn Chester, a small business aiming to reconnect people with ancient ingredients and cooking methods.

Founded earlier this year by 26-year-old Matthew Norman, the workshops centre around simple ingredients, traditional techniques, and food made with care rather than convenience.

After an introduction from our host, the group was introduced to a range of ancient grains including spelt, rye, emmer, einkorn and kamut, with plenty of insight into their history, flavour and nutritional qualities. Rather than simply following a recipe, participants were encouraged to experiment, selecting their own grain blends before milling them into fresh flour.

It was one of many touches that made the workshop feel personal and genuinely interactive.

Each station had been thoughtfully prepared with everything needed for the afternoon, including notebooks for recipes and tips, jars for sourdough starters, dough scrapers and proofing baskets to take home afterwards.

What stood out most throughout the session was how approachable the class felt. Matthew explained every stage clearly and patiently, making the process accessible for complete beginners without ever feeling overly simplified for more experienced bakers.

The social side of the workshop was another highlight. Although many attendees arrived in pairs, conversation flowed naturally throughout the workshop and by the end there was a real sense of camaraderie around the table, helped by Matthew's relaxed and friendly hosting style.

As the dough came together, participants were guided through mixing, folding and shaping techniques before practising scoring patterns on prepared loaves ready for baking. Alongside the practical elements, Matthew also shared troubleshooting advice and bits of baking science that added real depth to the class.

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Once the dough had rested, everyone shaped their own loaf to take home and bake later, alongside a freshly made sourdough starter and detailed notes from the session.

To finish, Matthew served freshly baked sourdough with organic garlic butter. It provided a fitting end to the workshop, bringing the group together to eat and reflect on the afternoon's work.

While the price may initially seem high to some, the class includes far more than just the session itself. Participants leave with baked bread, dough to finish at home, a starter, baking equipment, detailed notes and - most importantly - the confidence and knowledge to make sourdough independently.

Einkorn Chester also offers workshops in focaccia, pizza, pasta, fermented foods, butter making and ancient grains.

Exclusively for Nub News readers, you can use code NUB10 for 10% discount on all masterclasses

You can find out more or book your class here.