Book course: Sourdough, (Wed 8 Sep, 2010)

Course date(s): Wed 8 Sep - Thu 9 Sep
Duration: 2 days
Location: Cann Mills
No. of places currently available: 3
Wood-fired oven? No

Course Description

Examine traditions from Europe that led to the whole style of baking we know as “sourdough”. Understand processes and help explode some myths and fanciful practices that surround sourdough. Compare leavens made with tiny amounts of yeast in the French manner with the purer method of harnessing wild yeasts to be nurtured into potent maturity when you follow certain rules and practices. Enjoy making unforgettable sourdough loaves with flours of wheat, rye, and spelt. Learn bakerly methods of refreshment, handling the sourdough, proving in French baskets, and loading them into the oven. Tour the mill.
If you have any inclination at all towards baking, I recommend making sourdough yourself. Paul Merry’s PANARY courses in Dorset are an excellent way to start: he has a knack for demystifying a process that is sometimes overcomplicated in bread-making books. — Nikki Duffy, The Guardian Weekend, May 2005

Price (per place): £370

Book now!


Name:
E-Mail:
Phone number:
Places:
Comment:


For more information or to discuss this booking, please call Paul Merry on 01747 823711 or email: info@panary.co.uk

  • panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation