Introduction to Baking

For people who have little or no baking experience, here's an opportunity to get to grips with yeast and fermentation and handling doughs through all stages of the bread-making process.  We will make white and wholemeal breads and an enriched dough.  You will leave with a much greater understanding of what makes bread "work" and the confidence to do it yourself at home.

Course dates

  • Wednesday 28 June 2017 (FULL)
  • Saturday 8 July 2017
  • Wednesday 20 September 2017
  • Saturday 28 October 2017