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.