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 by 26-year-old Matthew Norman, who launched the business in February this year, Einkorn provides cooking workshops using simple ingredients, traditional techniques, and food made with care rather than convenience.

After an introduction from our host, we were introduced to a range of ancient grains including spelt, rye, emmer, einkorn and kamut, with Matthew explaining their origins, nutritional qualities and role in traditional baking.

Each of us then selected our own grain blends before milling them into fresh flour - one of several details that made the workshop feel personalised and genuinely hands-on.

Each station was thoughtfully prepared with everything needed for the workshop: a notebook and pen for recipes and notes, a jar for creating our own sourdough starter, a dough scraper, and the base ingredients of salt and organic flour.

At every stage of the process, Matthew carefully explained each step clearly enough for us to recreate the bread at home, giving everyone time to note down measurements and techniques in the notebooks provided.

The social side of the workshop was another highlight. Although many people attended in pairs, the relaxed structure of the class made conversation feel natural and inclusive. By the end of the afternoon, there was a genuine sense of camaraderie around the table, supported by Matthew's easy-going hosting style.

When it came time to mix the dough, Matthew guided the class through the process before moving around the room offering help where needed. He struck a balance between instruction and allowing people to work independently - happy to answer questions, while also joining in with the conversation that developed throughout the session.

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Using loaves Matthew had prepared earlier, participants also practised scoring dough before baking, choosing their own patterns and styles to decorate the bread. While those loaves baked, attention turned to creating sourdough starters from scratch.

The host's depth of knowledge became increasingly evident throughout the workshop. Even while demonstrating the basics, he shared tips, troubleshooting advice and elements of baking science while responding to questions from around the room. Despite his age, he clearly knows his craft.

Once the dough had rested, it was shaped and placed into proofing baskets - also provided - ready to be taken home and baked later, accompanied by detailed notes and instructions.

To finish the class, Matthew served his 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.

For some, the price point may seem high, however it should be noted that participants leave with a freshly baked loaf, dough ready for home baking, a sourdough starter, a dough scraper, a proofing basket, a notebook full of tips, fresh food at the end of the session - and the knowledge of how to bake your own loaf from scratch.

Einkorn also offers classes 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.

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