£149 - A day spent with Fleur Hoyle who ran White Post Bakery and more recently has been working at Pollen bakery in Manchester. This class is for anyone who already regularly makes sourdough and is looking to learn more. We will look at various ways to enhance flavour using different flours, sprouted grains, porridges and scalds. You will learn how to handle high hydration doughs and work with heritage flour grown in the UK. In the afternoon we have plenty of time to answer any of the questions you have about baking at home.
Delicious vegetarian lunch included.