It’s no accident (or passing fad) that sourdough has come to define the artisan baker’s craft. It is, of course, the oldest way of baking, having raised the staff of life for millenia before industrial yeasts were isolated and commercialised. The ‘rediscovery’ of sourdough (in the Anglo-American world) as wonderfully tasty, textured and slow-ageing bread has coincided with scientific research showing conclusively that spontaneous fermentation of natural yeasts and bacteria can produce the most nutritious and digestible breads, accessible often to people who cannot stomach fast-made factory loaves. To be able to make bread with just flour, water and salt takes time, patience and an understanding of the processes at work. This is where DO Sourdough comes in. Andrew Whitley introduced sourdough bread to thousands of people with his Russian rye and French country breads in the early 1990s and those breads started a movement. Look no further for foolproof instruction, thoughtful science and great results.
This course is for:
The course lasts
Two days: 10 am to 5.30 pm; 9.30 am to 4 pm.
You will learn
You will make and take home
You will also get
Provided the skills, science and enjoyment of breadmaking in a friendly and learning environment. A weekend to cherish - thanks!
|Venue||Macbiehill Farmhouse, Lamancha, near Edinburgh|