Join master baker and sourdough nut Jeremy Cherfas for an all day baking workshop.
This is first and foremost a practical, hands-on day. However, you will use the time while the starter is working its magic to explore the history of wheat and bread and the details of how to care for and use a starter culture.
About the class:
The first order of business is to make your dough. Step by step, Jeremy will guide you through the process, along the way explaining why we do what we do.
If you have never made a loaf before you will be amazed at how a little effort transforms four simple ingredients into a living dough.
And even if you are an experienced baker, there are bound to be new insights.
And as it is the weekend before Easter, you’ll make some hot cross buns too, and maybe talk about the ritual significance of bread in different cultures.
You will leave with your own delicious loaf of handmade bread, plus:
- a “Tuscan” sourdough starter that may or may not be more than 110 years old;
- instructions on how to feed and care for your starter and how to use it to bake more bread;
- an understanding of why Jeremy puts “Tuscan” in scare quotes;
- a few other recipes;
- maybe some other treats.
And you will have a great day, with good food, in good company!
For more details on prices and to book yourself a spot, please visit the link below:
Saturday 29 February join us for this Vegan Pasta and Sauces Day.
This will be a chance to expand your knowledge on vegan options and you’ll see how many easy and yummy dishes you can find in italian cuisine.
The menu for the day includes Cavatelli, Malloreddus, Maccheroni al ferretto, Orecchiette, Trofie, Pici and sauces made with the best of seasonal ingredients.
If you’d like to reserve a spot please email Carla at firstname.lastname@example.org