12th May 2018 @ 1:00 pm – 4:00 pm
59 King St
Crieff, Perth and Kinross, PH7 3HB
United Kingdom

In this informative but informal class you will learn the secrets of sourdough bread making, including:
• the difference between wild yeast and bakers’ yeast and their effects on the bread
• creating your own starter and how to keep it alive
• make a simple sourdough plus rye varieties
What’s Included
Personal tuition from Iain, all supplies and equipment, recipes, afternoon tea and a nice embroidered apron to take home are all provided. You will be taking home A LOT of baking. Please bring at least two large carrier bags.
Your Teacher
Seventh generation baker Iain Campbell is recognised within the British baking industry as a highly skilled craftsman and has won many awards including the prestigious British Confectioners’ Association Challenge Cup in 2012. He has a wealth of baking knowledge which he loves to share and has trained two of his apprentices to win Young Scottish Baker of the Year in 2009 and 2014.
Classes are small. Booking is essential.

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