In this course you will learn to bake with sourdough and commercial yeast methods. We will talk ingredients, kneading, proofing and shaping. More importantly, we will really look into yeast - the different types, how they work and what their differences are. You will learn how to make and keep a sourdough starter and how to build a dough using it; we will also explore baking with commercial yeast.
On the day we will make doughs using both processes and you get to take home all the bread you will bake.
There will be a light tea and refreshments, allowing time to chat. Please bring an apron and a (large) bag to take home all the bread you have made.
Notes will be provided with step by step recipes from the day which you can replicate at home.
Suitable for ages 16+.
If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.
I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.
CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.