Tutor: Jenny Thomson
Created for people who are comfortable with the bread making process, but want to go to the wild side of yeast and tackle sourdough.
Sourdough is slow food taking three days to make. In this class over two half days, we cover the sourdough process from start to finish, including how to make and keep a sourdough starter, fermenting, folding, shaping and baking your sourdough bread. Pre-ferments, sponges and poolish are also covered.
Suitable for experienced breadmakers looking for a new challenge, who are comfortable making, shaping & flavouring dough.
25th March 9am to 1pm and 26th March 10am to 12pm.