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INTRODUCTION TO THE COURSE
EVERYTHING YOU NEED TO KNOW TO GET STARTED
Step 1 MAKE YOUR SOURDOUGH STARTER
Let's get started!
By learning a simple baker's percentage formula you can scale recipes to suit your own needs.
To begin we will make a plain sourdough batard, lets get started.
After preparing your dough in the previous workshop and leaving it for 48 hours you can now shape your pizza dough and bake.
RAISIN & CINNAMON SOURDOUGH BOULE
In our next bread you will develop your skills further by learning how to add ingredients and how they affect your dough. You will also increase the hydration and learn a different shaping technique.
OLIVE, ROSEMARY & CHEDDAR BATARD
In addition to the other skills you have learned in your previous bakes you will learn how to increase the hydration of this dough and how to handle it. Additonal scoring techniques and how to add savoury ingredients.
THE SUPER QUICK SOURDOUGH LOAF
A tasty & nutritious tinned loaf.
A little recap, suggestions of how to adapt recipes and where to go next!
Another few tricks I have up my sleeve!