We are looking forward to the lovely smells and tastes associated with this naturally leavened bread.
Sourdough bread is truly an artisan bread, being far more difficult to produce on a large scale as it uses natural yeast rather than bakers yeast and therefore the results tend to be far less predictable than the Chorleywood style of mass bread production adopted in the 1960's.
If you are interested in learning about sourdough bread making in the Peak District we have a number of artisan bread making courses coming up so check out the details.
Artisan bread making courses in the Peak District.
4 comments:
Great day bread making in the Peak District yesterday. Bread making from 9.30 to past 5. The students made three times of different breads and got a great insight into baking with naturally leavened breads. Thanks to Andrew Auld for being such a great tutor and delivering another brilliant course in Bakewell.
A really inspiring day with a fabulous tutor, I have been baking with my leaven every day since. Thank you!
Hi Sharon,
So glad you enjoyed the course and have been inspired to make sourdough bread every day since!
Just think...... from the end of May you'll be having home made cheese with your sourdough!
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