This is a beginners to wild yeast/sourdough baking workshop, although may be of interest to sourdough bakers with some experience and looking to fine tune their knowledge and skills.
A crusty sourdough is a thing of craft and beauty. Join master baker Hilary Cacchio at this hands on workshop as she reveals the tricks of the trade to ensure a satisfyingly sour and chewy loaf every time. You will learn to store and maintain your sourdough/wild yeast culture; how to bake a variety of breads with it including a 5 day New York sourdough; sesame cracker bread and a simple Italian white sourdough that can be made into pizza, calzone or grissini. Enjoy a delicious Leiths lunch while your bread bakes, before taking it home to share, along with a pot of 17 year old organic sourdough culture to kick-start your new baking regime.