During this course, we will bake many different kinds of bread as well as learn the science behind making, kneading, scoring and using sourdough starters. We will make sweet and savoury sourdough products. You will have the opportunity to discuss the diversity of various sourdoughs and their nutritional and organoleptic properties and take home your own sourdough starter. At the end of the class, you can take all the creations you have baked! You will also go home with an extensive sourdough recipe book.
This is a hands-on workshop that is suitable for all levels of baking experience.
About the tutor, Laurie Brunot:
Laurie is a qualified French baker and pastry chef with 8 years’ experience in France and
New Zealand in artisan bakery, semi-artisan, gastro restaurant and café. Laurie has completed a certificate in tutoring as she is passionate about sharing her skills and has successfully run many workshops for us.