This course offers a hands-on introduction to bread making, focusing on four distinct types: Sourdough, Walnut, Soda, and Focaccia breads. Through these varieties, participants will gain insight into the science behind sourdough, its fermentation process, and the essential techniques that ensure successful baking every time. The course will also highlight the differences between sourdough and yeast doughs, like rye bread and focaccia, and explain the specific needs and methods for each type.

Included in the course are:

• Hot and cold drinks, plus biscuits

• Lunch (soup, bread, and cheeses)

• All materials, including apron and ingredients

• The breads you bake during the course

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