The basic principles underpinning the art and science of good bread making
The tools needed to make good bread
How to make and look after a sourdough starter
How to knead and shape dough
How to make good sourdough bread (including Rye)
How to make slow-rise artisan bread and bagels using a yeast starter (or sponge), as well as pitta bread and sourdough pizza dough
How to fit artisan bread making into a busy schedule
A delicious organic lunch, a variety of recipes to keep (plus your own sourdough starter to take home), and the opportunity to purchase a bread-making starter kit
Fee: £65 (£52 Concession) includes a delicious organic lunch.
* This fee is used to fund our program of free courses to vulnerable and low-income community groups
Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.
For information: firstname.lastname@example.org / 020 8442 4266
Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.