Designed for those with some baking experience, this course (like almost all Bread Matters courses) involved a good deal of sourdough, as well as yeasted and enriched breads of various types. Each recipe extended the participants' knowledge of the key aspects of bread baking, i.e. the action of yeasts and bacteria and the formation of gluten. It's easy when you know how!



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Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

Bread Matters Intermediate course, 3-4 May 2014

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