This course is recommended for those who have some prior knowledge of bread baking. We will explore and work with very different types of flour and see how this impacts crust, aeration and density not forgetting that all important – taste. Using largely Organic Dark Rye, Buckwheat and Spelt flours we take a look at the health connotations. It would be a crime not to work with a sourdough starter at the same time.
This is a 8 hour class. Tea and coffee will be served together with a home baked treat and a light lunch. You will take home all the goodies you baked in the class.