Artisan Sourdough Class
Classic crusty loaves in bannetons & soft brioche using Japanese water roux techniques
Introducing Ancient Grains as alternatives to wheat/spelt, By Hand & Machine Techniques (Thermomix, Kitchen Aid, Magimix…)
Options for dairy/wheat free – all vegetarian
New techniques, high hydration or wet dough, hand shaping, bannetons… and lots of fun, good looks accompanied by deliciousness… New ‘Ancient’ grains: Emmer, Khorasan (kamut), Heirloom, Purple wheat, all unhybridised original grains, Australian organic/sustainably grown and stoneground (types of flour may change depending on availability)
This class is a step up in the right direction to make sourdough loaves that taste better than bought ones but look as good as the ones sold at Artisan bakeries anywhere…
March 21, 2020 - 10:00 am - 3:30 pm
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