Artisan Sourdough Class
Classic crusty loaves in bannetons and soft loaves using Japanese water roux techniques
Introducing Khorasan (ancient durum wheat) as an alternative to wheat and spelt
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: Khorasan (kamut), Heirloom and Purple wheat, all unhybridised original grains, Australian organic/sustainably grown and stoneground.
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…