Baking with wholegrains
Learn to bake bread for health AND flavour. This class will teach you the skills to work with a variety of whole-grains, including learning how to mill grains yourself to achieve different textures in your bread.
We’ll be mixing and shaping a range of doughs using both sourdough and yeasted long fermentation methods and working with locally sourced grains.
Learn to bake bread for health AND flavour. This class will teach you the skills to work with a variety of whole-grains, including learning how to mill grains yourself to achieve different textures in your bread.
We’ll be mixing and shaping a range of doughs using both sourdough and yeasted long fermentation methods and working with locally sourced grains.
Learn to bake bread for health AND flavour. This class will teach you the skills to work with a variety of whole-grains, including learning how to mill grains yourself to achieve different textures in your bread.
We’ll be mixing and shaping a range of doughs using both sourdough and yeasted long fermentation methods and working with locally sourced grains.
Refreshments will be served throughout the day and a light lunch will be provided and enjoyed with a glass of wine or beer. The experience will leave you confident to be able to apply your new skills and knowledge at home.
Arrive at 9am for a 9.15am start. Finish time will be between 4 and 5pm.
Maximum 6 people per class, includes lunch, refreshments, course notes and all your day’s bakes to take home.
ALLERGEN INFORMATION
This course uses wheat, dairy, seeds and nuts. Unfortunately we aren’t able to tailor recipes for substitutions or alterations. For more information regarding our ingredients, please contact us before booking your course.
WHAT YOU NEED TO BRING
A banneton (bread proving basket) suitable for a 500g loaf (approx. 20cm diameter) or a 20cm diameter deep bowl and linen teatowel. You can purchase a banneton on the day if required.
Baskets and bags/boxes to take home all your bakes – there’ll be plenty!