Bread in some form has existed in almost every culture since we were able to create fire. With the correct knowledge and recipes, bread-making is a wonderfully rewarding past-time.
Bread in some form has existed in almost every culture since we were able to create fire. With the correct knowledge and recipes, bread-making is a wonderfully rewarding past-time.
Bread is such a simple food that we hold with such high regard that working with it can be quite intimidating, however you’ll not need to worry about that after this class.
You’ll be expertly guided through various recipes and types of bread ranging from rye to rolls. You’ll have a lunch prepared by our kitchen and have this alongside some of your wares as well as having lots to take home.
Most importantly you’ll have a new confidence to work with dough and will find yourself producing many amazing breads in the future.
The class runs from 10am – 4pm, our tutor will demo the dishes and you will recreate in a fun, social environment. You eat the dishes you make and any additional food can be taken home. To help us be more environmentally friendly, please bring reusable containers with you on the day.
What is included:
Edinburgh School of Food & Wine has made a habit of exceeding expectations at every level since our establishment in 1986. Not only are we the oldest cookery school in Scotland, but we are regularly voted as the best.
We will begin with our sourdough starter. You will learn how to make it from scratch, how to maintain it and also keep alive! We will then bake delicious loaves and a fougasse (a pretty looking bread from south of France).
You’ll be introduced to the basics of sourdough baking and learn how to make a sourdough starter – and keep it alive. We’ll teach you the techniques we use in the bakery to knead and shape our loaves, and you will then make four different types of bread over the course of the day
Our intensive two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive to complex fermentations techniques.
Sourdough bread has been around for hundreds of years. Widely favoured amongst many due to its ability to digest easier within the body and for its tangy flavour and wholesome appearance. Whilst the supermarkets have brought sourdough to our shelves, the amount of care and attention needed is some...
Learning the art of making sour dough bread – Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
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