Discover how easy it can be to create impressive bread that is flavoursome and light in texture.
DurationOn this very hands-on course you will learn how to make a range of yeasted and non-yeasted breads as well as enriched doughs. Impress your friends and family with the 4 different breads you will make on this course and gain confidence to recreate them all over again at home!
Typical areas covered:
Pippin’s Cookery School was founded by Caroline Jones and her desire to pass on her enthusiasm and knowledge to others. Caroline trained at the prestigious Leiths School of Food and Wine gaining her Professional Chefs Diploma in 2001. From this, she began her career in Food working both as a private chef and in catering both in the UK as well as in Australia. In 2003 Caroline returned to Leiths as a Lecturer and Class Teacher training those people searching for a career within the Food Sector. Caroline has now set up her own cookery school based on all her professional experience both within the industry and within teaching. Her relaxed and informal manner of passing on her knowledge will leave those attending a course not only with newly developed skills but also with a newfound confidence.
Learn how to make a starter and levain and achieve success in a sourdough loaf to rival any artisanal bakery. You will learn about what makes a sourdough loaf, a different way of kneading and baking for best results.
Join us at Waterman House Cookery School for a masterclass in Bread Making.
The Flour and Spoon sourdough baking class is an excellent chance to learn the secrets of sourdough success!
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
In this class you will explore some of the vastly different types of bread you can make with either bakers' yeast or that pot of bicarb in your cupboard.
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