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Enjoy making healthy, real and tasty wheat bread, using ‘sponge-and-dough’ method, which can be extended into a sourdough technique by keeping and refreshing a little of the dough. You will also discover the amazingly simple secrets of making rye sourdough from scratch, and we will bake rye bread.
The teacher bakes bread at The Garden Station, and really doesn’t want to keep the recipes to himself! All cooking courses are in small groups, so please book early!
You will need an apron, a cloth bag to take your bread home in, and a medium-sized (1litre) lidded food container to take home your leaven for your next batch.
Baking courses can also be arranged especially for your group of four or five people.
Time: 10.45 - 4.30