Introduction to Baking Real Bread – Saturday 14th March


(includes 23% VAT)

6 in stock

Product Description

You will learn

– how to make a range of wonderfully flavoursome and nutritious yeasted and sourdough breads
– how to start and maintain a rye sourdough starter
– various traditional kneading and modern no-knead dough development techniques
– about the nutritional benefits and digestability of long fermentation and sourdough breads


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