Multiple sessions available from 7 Jun 2020 to 13 Dec 2020
An introduction to the methods of gluten free sourdough bread baking. We look at the different flours which can be used, how to make and maintain starters and how to avoid unnatural additives.
On this course you will get basic understanding of sourdough, learn about the differences between gluten and gluten free bread and learn about the different types of gluten free flours and binders. We will each make a sourdough starter and learn how to maintain it successfully.
We will learn how to make simple sourdough gluten free breads including flatbreads, loaves, sourdough crackers and more.
Everyone will get a few different recipes to try and experiment with at home.
We appreciate that there will be circumstances whereby you will need to cancel your course or change the date. Given two or more weeks notice we are happy to offer a full refund. For cancellations within two weeks of the class date a full refund will be offered if we can refill your booking or 50% refund if not. If the notice is given 1 week before the course, the refund is at the discretion of The Fermentarium