Current Cookery Courses
Saturday 11.00am-3.00pm | 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 and 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 fermentation process work.
"Thanks for a thoroughly enjoyable day ... excellent detailed recipe / notes which I followed to the letter and produced some amazing bread. Husband is very impressed!" Lynn Plunkett
Dave Buxton has been successfully making sourdough bread in his domestic kitchen on a weekly basis for over 10 years. We are delighted that he has agreed to share what he has learnt with you..
The process of creating sourdough bread is long and slow. There will be some Blue Peter moments where he will say "Here's one I made earlier", so that you can cover everything in the time frame but you will complete each process yourself as well, so that you understand what to do. Your sourdough 'take-home' kit will compromise:
- leaven starter plus care instructions
As there is quite a of time spent waiting for the dough to prove, you will also make some accompaniments for your bread. These will include:
- courgette moutabel
This busy hands-on day will include hot/cold drinks and homemade biscuits/cake. Lunch with wine or a non-alcoholic alternative will be served at an appropriate point during the day
All ingredients, equipment, aprons etc. will be provided. Please wear non-slip comfortable footwear.
The session is suitable for vegetarians, can accommodate vegans and dairy free. It is not possible to make it gluten free.
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Special Dietary Requirements?
Let us know beforehand by calling us on 01380 530203 or tell us at the checkout...
Many of our cookery courses are suitable for vegetarians, vegans, and can often be adapted for those with food allergies or who are sensitive to some ingredients.
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Cancellation Policy: Vaughan's Cookery School
Transfers or refunds are available up to 15 working days before a class. No refund or transfer is available after this time.
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