Sourdough, slowly

A morning of folding, proofing, and very good butter. You’ll leave with a loaf, a starter of your own, and the confidence to do it again at home.

What to expect

We work at the pace the dough asks for — mixing, resting, shaping, and a long wait that we fill with coffee and conversation. Hands-on the whole way through.

What we’ll make

• A naturally leavened loaf, start to bake
• Your own jar of starter to take home
• A short, honest guide to keeping it alive

The kitchen

A sunlit home kitchen in Príncipe Real, flour on every surface by the end.

Your host

Marcus baked professionally before he decided he’d rather teach it in a kitchen than a bakery. He’s patient, and he means it.

Good to know

Three hours, with the proof built in. Aprons provided; wear something you don’t mind dusting with flour.