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New Course: “The Yeast Trio”

13th August 2014 by Paul Merry

Joining the line-up of one-day courses is a brand new one called “The Yeast Trio”. It is an eclectic course pitched at both beginners and capable bakers.

This is its description:

The yeast trio: fresh, dried and wild. Learn about the different types of yeast in a course that clears up any mystery surrounding yeast, its function in breadmaking, and the wonders of fermentation. Gain confidence about the correct quantity of fresh and dried yeast to use as we make white and brown breads; the use of yeast in pre-ferments and sponges; and finally, enter the other world of wild yeast employed in PANARY leavens used to make wheat sourdough bread (pain au levain) and sourdough rye that is 100% rye.

The first outing for this new course is Friday October 10, 2014.

Click here for more details & booking.

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PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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