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So long as you have something(s) to mix, prove and bake dough/bread in then you don't really need any equipment to start off. You'll have an opportunity to take some starter home, as well as some dough that's ready to shape, prove over night and bake the following morning. Plus everything you bake during the day. We got given a goodie bag with a dough scraper, razor blades and book so you'll come home with a few more bits. Better to try baking a few breads and see what you want after that rather than splashing the cash beforehand. Duncan is quite refreshing when talking about equipment - there's a lot out there that you don't need!
They'll talk about flour on the course so again, maybe wait until after before deciding what to buy?
That said I use (because they are local to me) Doves Farm organic (wheat, and rye) mostly. Both available from Sainsburys, of which there is one not far from Thoughtfuls if you need to stock up afterwards. At the bakery they use Shipton Mill, again organic.ETA: Since the course I've bought maybe a handful of loaves of bread and make the rest for my family. All sourdough, and nearly every single one using the techniques learned from the course.
Arducius-
That’s great advice
Will probably grab some flour while I am there. Was given a banneton basket for Xmas in preparation for the course.
Installed a full steam oven in my new kitchen 10 days ago, as well as a steam assisted oven so rather excited about putting them to good use.
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Duncan is quite refreshing when talking about equipment - there's a lot out there that you don't need!
Poor dj. What will he spend his money on now?
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I tried the doves Malthouse yesterday and it smelled good and shaped well. Gave it to the neighbor so will have to do another this week.
dancing james
TvH
Polygon
Based on your endorsement I am off to the Thoughtful Bakery on Saturday for their sourdough course.
Are there any things I should stock up on at home for when I return and want to start baking?
What flours do people tend to use?