Starts: 03 August 2013 09:30
Ends: 03 August 2013 17:00
Macbiehill Farmhouse, Lamancha, near Edinburgh
The nutritional and digestive benefits of sourdough fermentation are commonly denied to those who need a gluten-free diet.
This course will enrich your gluten-free repertoire with delicious breads, pizza and pastry, not by relying on highly refined flours and dubious additives, but by using a range of fresh, health-giving flours, methods and techniques.
You will learn about the baking qualities and nutritional properties of the various gluten-free flours available; make a brown rice sourdough, a pizza, - and a selection of delicious, digestible loaves - to take home at the end of the day.
One day course £175
You will also get:
- a signed copy of Bread Matters by Andrew Whitley
- coffee, lunch and tea (all organic, with much of the food grown on the Macbiehill smallholding)
20% discount on any course booked and paid for in full before 30th September 2013. Please telephone 01968 660449 or email Andrew@breadmatters.com to book and quote your Soil Association Membership Number to get your discount.