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Artisan Bread Baking - Rye and Heritage Grains

£320.00

On this course students will explore baking using different flours made from:

  • Spelt
  • Kamut
  • Barley
  • Rye
  • Teff

Products made will include:

  • Wholegrain spelt kamut sourdough
  • Spelt ciabatta
  • Wholegrain barley rye bread
  • Teff loaf
  • Einkorn loaf
  • New York rye

These flours have lower levels of gluten and are more challenging to work with that traditional grains.

Dates

Sat 1st Jul - Sun 2nd Jul 2017

Places left: Limited spaces available

Summary

Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £320.00

Subjects: Baking

Teachers

Emmanuel Hadjiandreou

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