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…)

Artisan breads are VEGAN, Tang Zhong dough – Vegan option

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…

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