In this hands-on, informal, beginners workshop learn the essentials of making perfectly, delicious healthy breads using commercial yeast and traditional methods. Especially suitable for busy people – the best bread requires the least amount of your time. Through demonstration and guided tuition you will learn the basic stages and techniques of making bread, how to choose good flours, seeds and grains, how to get the most from commercial yeast be it fresh or dried.
You will also learn how you can store your dough in the fridge for several days, giving the opportunity to have fresh bread every day with little effort.
In the class you will be making a typical daily loaf, rolls, a stuffed flat bread and a crunchy, light focaccia to celebrate the season. Also Hilary will demonstrate a delicious quick cracker bread that you can make with the dough you take home. Lunch will be a grazing snack from recently published ‘Sourdough Suppers’