Multiple sessions available from Sun 26 Jan 2020 to Sun 22 Mar 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.
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