Saturday 14th May
10am – 6pm Riot Rye Bakehouse & Bread school
€120 incl. lunch
This course builds on our Sourdough Course. It will expand on those techniques already learned and introduce you to a new range of possibilities for working with natural fermentation.
It is suitable for home and professional bakers alike who already have some experience baking sourdough breads, as well as professional pastry chefs who wish to broaden their repertoire.