When: Monday April 15 and 29 (2 sessions) 12 noon – 4:00
Where: Wynyard Showground Hall Presenter: Antoinette Schrammeyer
A bread dough is versatile. A conventional loaf, focaccia, coffee scrolls, fruit loaf and more is possible. Explore ingredients, requirements and methods to be considered in making good bread. We will include sourdough-making from scratch.
Bring to class: Apron; large bowl for mixing dough; good strong wooden spoon; measuring jug if possible. Container (screw top jar, small plastic sealable container) for taking home sour-dough mother. $2pp levy for ingredients. Possible hazards: electrical cords, hot containers.