In this 5 hour workshop you will learn how to maintain your sourdough starter and make your own country loaf dough.
You learn how to shape the dough and take two shaped loaves home for baking alongside some pizza dough. This course will provide you with a foundation knowledge of the process of making, fermenting and baking dough. You will …
My HOT CROSS BUNS are made with a combination of sourdough and a slow overnight yeast preferment contributing to a great keeping quality.
My melt in the mouth GERMAN EASTER HAGEL SUGAR KNOTS are made with more butter and eggs than the hot cross buns. I liooove the hagelsugar- (pearl sugar) which gives it a perfect sweet crunch.
This loaf is close to my heart.
In my opinion it is the moistest, healthiest and best ‘keeper’ of all my loaves.
I love it on so many levels:
*The fact that it is local- I pick up the rye and wheat grain from Scottsburn farm in Methven.
*I mill all the flour for this loaf myself- so it is truly whole grain. Freshly …
In this evening event you get to top and eat your own sourdough pizza while you learn how to look after your sourdough starter.
I will share my starter with you, you will feed and mix your own and we talk about all the practical and scientific things you need to look after it. A strong starter is the first step …
WEDNESDAY 13th March
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