A hands-on class demonstrating the techniques of sourdough breadmaking, which begins with an authentic starter culture fed by freshly milled organic wholemeal or rye and white baker’s flour, followed by mixing, autolyse, kneading, proving, shaping the loaves, more proving, scoring and baking. Some stages will be pre-prepared. Investigate recipes and a variety of grains, flours and ingredients that can be used for differing results.
Morning tea, espresso coffee or tea, and a light Ploughman’s lunch with fresh sourdough, cold meats, salad, cheese and pickles are included.
Take home some bread samples, a banneton, starter & flour if needed, and recipes.
A part of the Taste Tamworth Festival.
