Description
You will learn
– how to make a traditional, flavoursome Arán na Tíre – a blend of rye and wheat flours, including unique local Irish wholemeal wheat
– how to introduce seeds, grains and soakers into your baking with a delicious multi-grain sourdough
– how to best maintain a vibrant sourdough starter
– how to make a great simple sourdough loaf at home to fit the busiest of schedules
– how to focus on temperature and gluten strength to maximise the volume and lightness of your breads whilst ensuring a full flavour and consistency
– how to use baker percentages to create and regulate your own recipes
