You will go home with a lovely and delicious hand baked breads and rolls and learn about varieties of flours. We will also touch on sourdough.
DurationThe dish we will make can vary from class to class, depending on the season and availability of ingredients. In past classes we have made: Katarina’s favourite class!
You will go home with a lovely and delicious hand baked breads and rolls and learn about varieties of flours. We will also touch on sourdough.
Katarina Broadribb has been cooking for as long as she can remember. Whether it was as a child in her home town of Bratislava, as mum creating delicious meals for her family or gourmet suppers for grateful friends, Katarina has always enjoyed cooking. In 2010 she decided to take her passion a step further and make it her career.
She joined the cookery school working alongside Leiths trained chefs. This experience coupled with formal training at Billingsgate Seafood School broadened her own cookery skills and showed her she had a gift for teaching others to get the very best out of their cooking experience.
Lemon and Soul, established in 2013, is the next chapter in her exciting culinary adventure, drawing on influences from around the world and particularly her Slovakian heritage. When she’s not busy running classes or building the business, Katarina can be found in her home kitchen, testing and experimenting with recipes to ensure her classes are always fresh, unique, interesting and fun.
Cooking is in her heart and in her soul, and she is on a mission to inspire everyone from children to teens to adults to fall in love with cooking and appreciate quality food. So join her celebration and have a go at cooking with a twist with Lemon and Soul.
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.
This course is for adult students and is intended for all those who are interested in basic bread making. The course will provide learners with an opportunity to learn the skills needed in making, baking and finishing breads.
You’ll be learning how to make and bake a variety of traditional griddle breads.
This class celebrates the best of traditional Irish baking using recipes handed down by the generation of women who baked every day, not least my own granny. I will be using my Granny Blacker’s griddle to demonstrate Potato Apple Bread which is uniquely
Taught by the founder, Rebecca Bishop, come and learn the fundamentals of sourdough bread – mixing, shaping, baking and recreating it time and time again at home.
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