Bread Making with Wild Yeast

Course review:

This is a 2 day workshop – an introduction to the deeply satisfying, addictive, mysterious and artisan world of making breads with wild yeast.

Between making a crackling golden 2 day Sour Dough; a Wild Yeast Baguette; Georgia Flatbreads filled with yoghurt, mint, and cheese; a Malted Wheat & Rye Loaf, Brioche; and Sticky Toffee Pecan Buns, you will learn:

• A little science about the differences between wild and commercial yeast
• The benefits of baking with wild yeast and how to fit it into a busy lifestyle
• The definition of a Sourdough, translating commercial yeast recipes to use with wild yeast
• How to ‘catch’ wild yeast and how to maintain your wild yeast culture, store it and prepare it for baking
• Some trouble shooting techniques

The cost of the course will include a sibling wild yeast culture to take home, from a culture that originates from the Hudson Valley, New York and is now 15 years old, having been fed organically for the last 8 years.

This workshop is taught by highly experienced baker and personal chef Hilary Cacchio, who travels all over the world baking wild yeast breads with the help of her wild yeast culture.

It is recommended people attending this workshop have a little understanding of the basic techniques of making bread.