Wild Sourdough
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Bagel, Baguette and Donut

NEW CLASS

Vegetarian – organic butter and eggs used

bagelI am constantly amazed at the variety of bread we can do using pure sourdough, without the need to use yeast or baking powder. In this new class, we will explore three different types of sourdough goodies: authentic boiled bagels, ‘ancient’ French baguette, and the decadent DONUT and CHURROS!

Sourdough bagel is my absolute favourite sourdough, it is EASY! We will make plain, onion and sweet bagels (maybe blueberry or apple and raisin).

Using white sourdough starter, we will make ‘real’ sourdough baguette, the way French bakers used to make. You will learn the secret of baguette and how to shape and bake baguette at home.

To finish this class with a bang, we will make sourdough donut, a classic donut with cinammon sugar and a European chocolate ganache and American jam filled donut (of course, you can filled the donuts with custard)…

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Starter culture to take home
  • Generous food to share in class
  • Make your own panettone or stollen dough to take home

More Information...

For information on current classes and gift vouchers, please contact YOKE...

Please note that some classes may only be run once a year.

Contact Yoke

Hi Yoke, Thank you for the great class on Saturday 6th. It was so much fun – and the people attending lovely too. I have already made two batches of bread using different flours but used mostly the wholemeal as I have so much of it. All turned out great and tasted so very good. A German friend of mine thought it is the best bread she had ever tasted. I must admit store-bought one is no way as good as this. So thank you very much. I hope to be able to come to the sprouted grain and flatbread classes.

Brigitte

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.