Alex Vaughan - Wakefield
Contact this Bread Angel
Alexandra has been running her microbakery, The Crow’s Rest Bakehouse, for over 3 years and has taught dozens of people how to make their own bread in a domestic setting.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Alexandra has been running her microbakery, The Crow’s Rest Bakehouse, for over 3 years and has taught dozens of people how to make their own bread in a domestic setting.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Full day sourdough course - 14th March 2020
Over 7h we will be covering all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.
The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.
We will make a country sourdough, 100% rye bread, sourdough rolls, focaccia and baguettes.
We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs and over a light meal.
I will provide notes for all our bakes together and you will go home with all your breads from the day and a little bit of my starter.
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.
Sat 14 Mar 2020
10:00/17:00 (3 places left)
10:00/17:00 (3 places left)
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