The Sourdough Discard workshop give you the skills to be able to convert your Motherdough excess into different types of delicious eats. Make chocolate brownies more "chocolaty" or make rusks that will have Ouma in second place.
DurationThe Sourdough Discard workshop give you the skills to be able to convert your Motherdough excess into different types of delicious eats. Make chocolate brownies more "chocolaty" or make rusks that will have Ouma in second place.
When you use your discard to cook or bake you are leveraging the flavour benefits of the fermented flour, not to mention improved digestibility and absorbability of the nutrients.
This is a full day course packed with knowledge, and practical hands-on experience from start to finish.
As an added bonus we will dive a little deeper into caring for your Motherdough covering topics such as bathing, balancing and alternative storage methods.
This is an ideal course for any Motherdough baker, or baker with their own sourdough starter, to understand how to use discard in almost any recipe that uses flour. We'll even show you how to practically convert your favourite recipe.
We'll make:
Motherdough is sourdough. We have everything you need. Cultures | Courses | Ingredients | Tools.
We also offer a specialized one day baking class for anyone wanting to learn or make something new Baking.
An advanced course in French Patisserie
Patisserie is a sought after and specialised skill and with Prue Leith Chefs Academy’s reputation for patisserie excellence this qualification opens kitchen doors worldwide.
You will learn the skills required to create restaurant-quality puff pastry and short crust pastry at home.
This Programme is exclusively for current full-time students. HTA in conjunction with City & Guilds developed the 6-month Patisserie Programme to be presented in conjunction with the SCA Programme in Professional Cookery and Culinary Art.
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