Friday 24 February 6.30pm - 9.30pm
Saturday 25 February 9.30am - 3.30pm
Sunday 26 February 9.30am – 3.30pm
What You Learn
Key components to successful sourdough bread making
Function and purpose of ingredients and mixing methods
Importance of culture
What You Get
Hands on training
Certificate of Attendance
Materials to Bring
Pen for note taking
Shopping bag to take home goods baked in class
Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
It's time to stop loafing around and start smelling the flours.
Learn all about the sourdough process; from growing your own culture to the finished product, allow our baker to guide you through this intense, educational and inspiring hands-on course where you will gain the essential training required to produce a range of quality and delicious sourdough breads.In this hands-on course, you will learn the fundamentals required to make a range of mouth-watering breads with an abundance of flavour, texture and character.
Gain comprehension and awareness of the function of ingredients, including spelt and rye flours, employed in the sourdough process and their role in the product. Discover the different mixing methods and learn how they can change the profile of the finished product. This course is a comprehensive gateway to understanding and appreciating the sourdough process: How to start you own culture, keep it alive and how to utilise the culture to create your own homemade bread (and, let's be honest, we all knead a little more culture in our lives).
Over the duration of the course you will make a variety of products including, Ciabatta, Baguettes, Olive Sourdough, Sourdough Rye and Miche. This class is ideal for both the novice and the more advanced baker.
A light lunch is provided for all class attendees.
Take home all you bake in class
A certificate of attendance is given upon completion of the class