Course Programme
This popular course is held in the former commercial bakery at Bere Farm, now the training kitchen for WhitePepper Chef Academy and Cookery School.
It dispels any myths surrounding the use of dried, fresh and wild yeasts (sourdough) with a thoroughly comprehensive hands-on workshop for each student.
Five different breads are covered with dozens of loaves baked through the day and a bonus recipe to try at home.
£170.00Book now
Skills Covered:
- Working with yeasts (dried, fresh, wild)
- Making, using and maintaining a wild yeast ‘starter’
- Correct kneading technique
- Flavouring
- Proving
- Shaping
- Glazing and baking
£170.00Book now
Typical Recipes
- Brioche
- White Sourdough
- Carrot and Rocket Bread
- Dorset Beer Bread
- Malted Granary
- Batch Loaf
£170.00Book now
What’s Included
- Beverages and biscuits from the bar
- 75% hands-on practical cookery
- Interactive demonstrations
- Live feed TV screens to capture expert skills
- Professional tuition and qualified advice
- Sit-down lunches
- Complimentary glass of wine (or non-alcoholic alternative)
- Local Dorset ingredients
- Use of WhitePepper training kitchen
- No weighing up
- No washing up
- Colour recipe packs to take home
- Certificates given on completion of the course
