Sunday, November 12th, 2017, 10:00am - 2pm
Our hand made ryes and sour doughs are a much loved staple in the café. In this popular class we share our skills and tips on how to master “the ultimate bread” at home.
The most delicious, healthy and special of breads, sour dough offers not just a better tasting bread – and a fantastic crust – it is also has a low GI, is easier for the gut to digest and and delivers slow release energy. What’s not to like?
While our classic sour dough breads rise, we mix and bake with a 24-hour starter to make Swedish slow risen rye rolls and a fantastic crusty French Pain de Campage with nuts and raisins made with some starter and a tiny bit of commercial yeast.
We start by gathering around for morning coffee or tea with something freshly baked, and finish off by enjoy a light lunch with freshly made bread, while the final trays of bread bake.
The class includes full recipe packs and a vibrant Cookery School starter to bring home.
Testimonials from people who took this course
This class is simply brilliant. The team has such a depth of knowledge and sour dough is no longer a mystery. PeterRead more testimonials