The aim of this day course is to offer a simple and straightforward knowledge in bread making. Preparing three very different breads (Sourdough, walnut bread and focaccia) will enable us to create an understanding about sourdough, how and why it works and what is important to integrate so success is always guaranteed. How it differs from yeast doughs in general such as rye bread and focaccia, which are both very different in their needs and technical approach.

-Hot, cold drinks and biscuits.

-Lunch, (soup, bread and cheeses).

-All materials, apron and ingredients are supplied.

-All your breads.

-Recipe handouts plus pen and paper for your own notes.

Each class is 6 people maximum.