The Artisan Bakery School

Sourdough bread is becoming increasingly popular, for the very good reason that it tastes as amazing as it looks, and it hugely beneficial effects on your digestive system. Contrary to popular belief, it doesn't even have to taste 'sour'. It is a natural, wild yeast leaven that can be used to create a huge range of tastes. The Artisan sourdough & rye day is a hands-on workshop devoted to learning how to: * Manage consistently healthy wild yeast starters – both wheat and rye. * Decide which are the best...

Master the ancient art of baking with a wild yeast leaven to create nutritious, delicious and beautiful sourdough breads. Learn how to make and manage your own leaven and bake genuine artisan sourdoughs with surprisingly little effort. Get the sourdough taste and texture you’ve always wanted, from mildly tangy  to truly tart-  and, if you like it that way, properly holey! Discover the trick of fitting “slow dough” into the fastest lifestyles!   Learn a wonderfully simple sourdough routine that’s good for you, body and soul.   Hand-made sourdough bread is real...

Delectable pastries, hand-crafted by you! Viennoiserie means 'things from Vienna' - in this case, delicious things created from a laminated (layered) or non-laminated yeasted dough, and supposedly invented by the Viennese (although the French did their fair share!). By the end of the day, you will be able to make your own mouth-watering croissants, pain au chocolat, frangipane butterflies and a selection of Danish pastries. You will also learn how to make a feather-light, buttery brioche, and ways of making it either traditionally, as brioche a tete, or as a...

Expert, time-saving strategies for genuine, artisan sourdough & yeasted breads. It's superfast breadband! Effortless Artisan Breads is a complete, standalone course to help you make great bread a part of your life. You will learn: * 6 expert schedules for hassle-free, time-saving baking. * 13 tried and tested recipes - an artisan baker's dozen! * how to mix ONCE and bake twice - or three, or four or more times a week. * how to effortlessly control the behaviour of your dough. * make your own sourdough starters and leavens...

Learn Professional Pizzarista Techniques for Making Authentic, Artisan Pizza, in Your Kitchen or Your Wood Fired Oven. Learn how to: *read your dough, and master all its stages *make and shape a extensive range of different doughs  *concoct delectable sauces *design a balanced flavour profile for topping ingredients *create finishing touches that will really elevate your pizza The course is divided into Dough-ology, Saucery and Top-ology.  We cover the basic ingredients, and the importance of sourcing local, organic produce wherever possible, because authentic pizza, like all really good food, has...

FROM MYSTERY TO MASTERY: HOW TO HANDLE SOURDOUGH CULTURES LIKE A PRO! LEARN: How to make organic sourdough starters. How to feed your starter and keep it in top condition. How to use your starter to make a leaven. How much starter to use in different leavens. Use the leaven to bake sourdough breads. How to use young, mature and old leaven to create different textures and flavour profiles. In Part One, we start at the heart of what sourdough is and why it is important, for personal and environmental...

Take Your Gluten Free Bread Making To The Next Level, Using Natural Sourdough Starter Sourdough bread is within the reach of every gluten-free baker.  This  course shows that all you need is a naturally gluten free sourdough starter to leaven your dough, and a knowledge of the range of flours and binders.   This course is built around three different GF sourdough starters, which you will make yourself from scratch, using organic brown rice flour, buckwheat flour and sorghum flour. You will learn how to use your starters to prepare leaven...

Brilliant baking without the gluten. Beyond the additive-laden GF loaves wrapped in shrouds of plastic, and the boring old branded mixes of rice and potato flour, there exists a whole planet full of fascinating flours that are not only naturally gluten-free, but highly nutritious. On your day at The Artisan Bakery School, you will learn the different properties of flours made from nuts, beans, grains and vegetable starches and how to blend your own house flours for maximum convenience. You will discover the mechanics of gluten-free baking and how to...

Delicious GF Sourdough Breads, Baguettes, Brioches, Doughnuts and Crackers Are All Within Your Reach! Do you worry about your GF starters and leavens? Are you frustrated by inconsistent/unpredictable behaviour? Do you know how much starter to use to make a leaven? Can you handle the time and temperature ‘levers’? Do you know the Four Pillars of gluten free baking? Can you modulate hydration and binders to achieve different crumb effects? If not, then you are going to love this Masterclass. If your only wish is to bake more beautiful, authentic,...