Introduction to Italian bread with Sourdough cultures
Pizza, Ciabatta, Focaccia and Grissini
A journey of discovery through some classic Italian breads with their characteristic ingredients, flavours and textures. You will learn about "biga" the Italian sourdough starter that produces a delicious flavour and open porous texture. All you need to make real sourdough bread is flour, water, time for the wild yeasts to develop and an understanding of this artisan process. Graham will share his baking expertise to give you a fascinating insight into the science of long fermentation, as you also learn about mixing, proving and baking. During this hands-on course, you will discover how to create and care for your own wild yeast starter, as you make a selection of loaves including:
You will also make Grissini, pencil thin sticks of crisp bread coated in your choice of toppings.
Refreshments will be available throughout the day, as well as a buffet style lunch. All ingredients, equipment and recipes will be provided.
This course is suitable for vegetarians and vegans.