In this hands-on, informal, beginners workshop learn the essentials to 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.
In the class you will be making a typical daily loaf, rolls, focaccia and something special to celebrate the season and still have dough to take home. Hilary will demonstrate a delicious quick cracker bread and a pizza that you can make with the spare dough you take home.
For a quick snack you will enjoy stuffed flatbreads as well as a recipe from Hilary’s book ‘Sourdough Suppers’.