Making bread at home doesn’t have to take all day! So many of the great food cultures of the world have quick breads as their staples, and we'd like to show you how to add a few to your cooking repertoire.
DurationIn this class you will make three different quick breads. We will discuss flour varieties, different raising agents, cooking techniques and flavour combinations to make easy, delicious and nutritious breads.
Learn to make a quick flat bread to eat in class with cheese and pickles and a glass of wine.
Cornersmith Cooking School has been inspiring new and experienced cooks since 2013. Whether you are coming to learn how to pickle, ferment, make pasta or cheese all our classes will give you the confidence to become an instinctive cook as well as learn the importance of seasonal eating and reducing food waste in your own sustainable kitchen.
We teach traditional cooking skills that fit into busy urban lives, empowering home cooks to make less wasteful and more delicious meals everyday.
It’s finally here…the baking class. So many people have asked me for my bread and biscuits recipes, so now I’ll be sharing my favourite recipes in this class, including a savoury bake that will knock your socks off!
With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular.
An introduction to the art and science of sourdough fermentation, including whole-rye & spelt sourdough bread as well as spelt sourdough pizza (or Tuscan flatbread) bases
With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular.
This intensive, full-day, hands-on workshop will cover all you need to know about baking bread and baking with yeast.
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