Course code: ICXU103P
Subject area: Cookery
Study level: Part Time
Course level: U
Learn a rewarding simple sourdough routine that’s good for you and your soul!A Hand-made sourdough loaf is the real bread, easier for your gut to digest through an interesting satisfactory procedure.
On this course you will learn how to maintain a wild yeast sourdough starter and bake once a week using a conventional oven with no other expensive equipment. Your tutor will teach you the basic knowledge of how to mix, fold and shape your dough in order to obtain a flavoursome loaf with a light texture. Once learned how to successfully keep a healthy starter you will enjoy using it in pizza making , focaccia , baguette or brioche .
For our first session you will be refresh a new starter and mix your first sourdough loaf You will need to bring the following ingredients and equipment:
Ingredients: • 250g strong white bread flour• 50g whole meal flour• 5g salt
Equipment :• A medium mixing bowl • 1 fork• 1 measuring jug• 1 very clean jam jar with lid (300ml capacity))• 1 scale• Clingfilm• Tea towel
Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.
You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.
16 - 18 Fee
19+ Fee
Tuition Fee: £84.00Exam Fee: £0.00
Total Cost: £84.00
19+ Reduced Fee
Tuition Fee: £50.40Exam Fee: £0.00
Total Cost: £50.40