You will learn
– how to make a wonderful Sourdough Walnut & Raisin bread with a focus on flavour and open crumb structure
– how to make a Malthouse Sourdough bread using couching techniques
– how to incorporate irish grains into your baking
– how to use temperature and various fermentation techniques in order to work with the subtle and complex flavours, – textures and forms of your breads.
– how to use baker percentages to create and regulate your own recipes