£149 - A day spent with Fleur Hoyle who ran White Post Bakery and more recently worked 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.
This class will have a maximum 4 people so Fleur can give everyone individual tuition.
PLEASE NOTE THIS CLASS STARTS AN HOUR EARLIER THAN OUR OTHER CLASSES.
Delicious vegetarian lunch included.