workshop- sourdough plus- 14/3/26

Description

The Sourdough plus course is for bakers with some basic experience of using sourdough in their bread baking. The beauty of sourdough is that it can be used in to enhance the structure and flavour of almost any bread.

Take the opportunity to deepen your knowledge of sourdough whilst producing a wide variety of produce with different types of levain, grain and inclusion.

You will learn and practice techniques tom produce:

• sourdough baguettes
• sourdough crackers (both wheat and rye)
• Nordic style rye loaves using high hydration rye starters
• Super fast wheat-based sourdough boules with low hydration starter and ‘Bertinet slap’ kneading method.
• Dough with Inclusions (seeds, liquids, cheese)