Sourdough Christmas baking class
*** Vegetarian, organic eggs & butter used
This is a Christmas class. I generally do this class in JULY (for our Australian winter “Christmas in JULY”) and in October/November, just in time for Christmas.
It is well-worth the effort to make beautiful Christmas goodies using your well loved sourdough starter to create ‘healthier’ and easy to digest yet still scrumptious traditional panettone, christmas cake and stollen.
The brioche dough is the basis of many ‘enriched’ dough breads such as panettone. All panettone, christmas cake and stollen can be made and matured for a few months ready for christmas. You will also be shown how to make sensational vanilla bean infused candied orange peels. In this class, you will make brioche dough.
- Duration – 6 hours
- Includes comprehensive notes and recipes
- Starter culture to take home
- Generous food to share in class and take home
- Make your own panettone or stollen dough to take home