Saturday 11.00am-4.00pm | Led by Dave Buxton
Sourdough bread is becoming increasing popular for a variety of reasons. It has a good proportion of firm, crisp crust to soft, light crumb and is full of holes. Easier to digest, as it is made from cultured yeast, plus full of flavour. Known to have health benefits, it contains more vitamins and minerals and is lower in sugars than other breads. All you need is water, flour and salt plus some 'know-how' to make the long, slow fermentatiion process work.