Sourdough and Basic Bread making workshops

Soft fluffy hot cross buns filled with dried fruit and packed with flavour

How to calculate the loaf tin capacity for bread dough

Explaining what diastatic Malt is and how to use it in your bread making process, to use or not to use.

An unbelievably flavourful Baguette is produced from this recipe and it enables you to make baguettes daily.

WHOLE RYE & PURPLE WHOLEWHEAT BREAD WITH ANCIENT GRAIN SOAKER This is a beautifully moist wholesome loaf of bread you will fall in love with!!

INGREDIENTS: 7g Risen Flour's dried instant yeast 200g Risen Flour's Durum Semolina 400g Risen Flour's pizza Milano flour (or strong white bread flour) 260g water 11g Salt METHOD Place yeast, 450g flour, 360g water and 11g salt in an electric mixer. Beat on medium-high speed for 3-4 minutes until dough comes away from the sides of the bowl (dough will be quite wet). Transfer to a greased bowl, cover with a clean tea towel and set aside at room temperature for 2-3 hours OR until doubled in size ( In warmer tempretures it may take less time so keep an eye on it). Preheat oven to 220°C. Place a saucepan on the bottom of the oven with a rack above it. Flour a baking paper-lined baking tray with 1/2 cup (75g) flour. Gently turn out dough onto tray. Top with remaining 75g flour. Shape dough into a long oval. Carefully pour cold water into the hot pan to create steam in the oven(this helps the bread expand before forming a crust), then place ciabatta on rack above pan and bake for 25-30 minutes until bread is risen, golden and bottom sounds hollow when tapped. Cool on a wire rack for 1 hour. Enjoy - if you have any questions please drop me an email or give us a call. Jan

Ciabatta bread using our advanced method. Produces a delightful loaf of your favourite Ciabatta - serve as a sandwich - toasted - topped with your favourite toppings!

Gourmet crackers which can be adapted easily to your tastes and imagination. These cost a fortune at the shops but are increadably inexpensive to make at home.