You will learn

– how to start and maintain both a wheat and rye sourdough starter
– how to make a great simple sourdough loaf at home to fit the busiest of schedules
– how to make a traditional, flavoursome pain de campagne – a blend of rye and wheat flours
– how to make a delicious multi-grain sourdough
– how to focus on temperature and gluten strength to maximise the volume and lightness of your breads whilst ensuring a full flavour
– how to use baker percentages to create and regulate your own recipes