This is a hands-on baking course introducing you to the world of sourdough baking. Gaby will guide you step-by-step from making your own starter to successfully baking a range of sourdough breads, pizza bases and more. A variety of grains (rye, spelt, kamut, barley, rice etc.) will be used. Discover the health benefits of freshly milled flour. A grain mill will be displayed, recipes given and participants will take samples of their breads made on the day home. Includes making a gluten-free sourdough. “Really enjoyed Gaby’s wisdom, knowledge and teaching, breads tasted fab!”
This years course will be held at Neantog Kitchen Garden School in Cliffoney, Co. Sligo.