Nordic-Germanic Bread Making
Class for Intermediates
Come along to this intermediate bread making class with a Scandinavian twist.
This intermediate level course features three items, involving bread types and baker's techniques found from Germany to Scandinavia.
The rustic rye bread (typically Germanic, Alpine, and Scandinavian) has very little wheat in the mix. From South Tyrol comes a spiced bread called breatl that is savoury. Both these breads feature sourdough leavens.
You will learn about scalding flour, as practised in northern Europe and Scandinavia, with scalded spelt forming part of our mixed grains bread.
Lunch, Tea/coffee will also be provided throughout the day.
Your tutor, Paul Merry who has been an artisan baker for 40 years, and a teacher of bread making courses for nearly 20 years.
- ContactMinstead Study Centre
- Phone023 80 813437
- Book online »