- LanguagePortuguese, English
- Duration3h
- DifficultyBeginner
- Next Date31/05/2026
Sourdough bread workshop in Sintra for anyone who wants to learn to make genuinely good bread from scratch, using organic artisan flours from Portuguese mills, a sourdough starter and the kind of patient, hands-on process that connects you to one of the oldest food traditions in human history. Led by Pedro Pereira, baker and founder of Peter Pão Natural Bakery with over fifteen years of natural fermentation experience, this workshop covers everything from flour selection and sourdough starter to kneading, timing and baking in either a wood-fired or home oven.
Pedro has spent his career working with natural fermentation on organic farms across Portugal, including three years at Quinta dos 7 Nomes, before building his own bakery practice around the same principles he learned there. The artisan flours used in the workshop come from mills still operating in Portugal with organic origins, giving the bread a flavour and character that supermarket flour simply cannot produce. The session moves through the full bread-making process step by step, giving you both the practical technique and the deeper understanding of why each element matters, so you can continue making bread at home with real confidence after the workshop.
What you’ll learn
🍞 How to prepare and use a sourdough starter in bread making
🍞 The possible flours and yeasts and how to choose between them
🍞 The correct measurements, hydration and kneading technique for a successful loaf
🍞 How to bake bread in both a wood-fired oven and a home oven
🍞 How to work with organic artisan flours from Portuguese mills
What’s included
🌾 All materials and ingredients including organic artisan flours
🌾 Full guided instruction from Pedro Pereira throughout the session
🌾 Wood-fired oven baking experience
What you leave with
A loaf of bread baked by your own hands, a sourdough starter to take home and continue with, and the knowledge to keep making real bread independently from this point forward.
I am Pedro Pereira, baker and founder of Peter Pão Natural Bakery. I have been working with natural fermentation for over fifteen years, spending time on organic farms and three years at Quinta dos 7 Nomes before building my own practice. Throughout that journey I have always used a wood-fired oven, and the technique I teach in this workshop is the same one I have been perfecting ever since. Bread is one of the simplest and most meaningful things a person can make. This workshop exists to prove that.
No prior baking experience needed. All materials and organic artisan ingredients included.
Related Tags: Food & Drinks, Home & DIY, Baking, Fermentation, Inclusive, Sourdough
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Reviews (5)
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André
16/10/2025 at 15:47The place was lovely. We were guided step by step by Pedro, who answered all our questions and encouraged us from the very beginning to try the recipe at home without fearing failure. From understanding all the specificities of the bread-making process to tasting a warm, delicious loaf fresh out of the oven with butter, this experience was truly unforgettable. I left not only with a freshly baked loaf but also with a lot of new knowledge and the confidence to bake my own bread at home.
Helpful Review 1Sara Di Rocco
16/10/2025 at 14:33I had a gorgeous time learning about sourdough-making. Pedro is clearly very knowledgeable. One note for the teacher is, it would be worth giving a paper with the recipe at the end. Other than that, we each walked away with our very own sourdough bread baby and I’d recommend it 🙂
Helpful ReviewAsh
16/10/2025 at 13:45Beautiful location to learn bread making from someone so masterful at their craft. I’ll definitely be taking what I learned to my home bread baking. Best bit was eating mountains of warm bread and butter at the end!
Helpful ReviewDiogo Filipe
29/09/2025 at 09:08Para introdução ao tema, creio que foram abordados todos os passos para a iniciação a quem quer fazer pão em casa. Obrigado.
Helpful ReviewAnnette Hay
28/09/2025 at 20:09Pedro is a knowledgeable skilled baker. Cooking in a wood fired oven adds a whole other dimension. The take home gifts of a freshly baked loaf and sourdough starter are wonderful.