Baking with sourdough and yeast in your own home kitchen and producing delicious, preservative free products at a cost that is considerably less than bought products, can be done. The recipes made from the substantial recipe booklet will encourage you to take on this task without hesitation and discover home made is much easier to master than expected.
In the class, Introduction to Sourdough baking, how to cultivate the Sourdough starter, a Pre-made starter and all the steps to make and bake a Basic white, mixed grain and seed and Rye sourdough bread, are demonstrated.
Yeast risen products from healthy whole meal and mixed grain to fancy breads from all over the world, classic and trendy loaves, cakes and rolls are made. In the class you will bake and taste favourites such as New Zealand quick wholegrain loaves, Italian ciabatta, French loaves, Middle Eastern pita breads, Indian naan breads, Danish pastry, French croissants, German stollen, Beesting pastries, Doughnuts and many more.