Take a step further into the art of breadmaking and discover more about the processes that create different flavours and textures. You will learn about Sourdoughs, Poolish, Biga and Pate Fermentee. During this hands-on course you will make a Wheat & Rye Sourdough, a Wheat Sourdough, Rustic Baguette and a Stilton & Raisin Loaf.
We will demistify the sourdough process to enable you to continue making this style of bread at home.
Naturally you will take these home to share with your friends and family.
You will receive information about prefermented breads and how to start and preserve a sour culture. You will also take home the recipes to repeat this at home.
It is not necessary to have attended our Masterclass in Breadmaking beforehand.
Food and wine are provded during the course.