Saturday 24 June 2017 (Cardiff)
Places available: 0
Sourdough bread, made with a ‘wild’ yeast culture instead of commercial yeast, is delicious, has a distinctive taste and is easier to digest than many other breads because of its longer fermentation. But it can be bewildering to know where to begin: How do you make and maintain a starter? How can you fit bread that takes days to make into your busy life? Why do baking books and websites use such a wild array of terminology and techniques about sourdough?
This class will be taught at our new Cardiff OMB in Rhiwbina by amazing baker Nick Macleod. Address info given on booking.