This course can not be booked online but there is one place available, please call the number below. This 2 day course includes dark and sweet doughs, baking with wholemeal and rye doughs, followed by our slow doughs and sourdoughs day on which you learn how to work with starters and a poolish to make a range of sourdoughs as well as a classic brioche.
Commences Thursday 14th May 2020, each day starts at 10am. All participants must have completed any one of Bread 1, Bread 2 or An Introduction to Bread making prior to booking, therefore this course can not be booked online, please email the office on firstname.lastname@example.org to book.
Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.