Bread Making Made Easy (Sep'22)

Bread; is the product of baking a mixture of flour, water, salt and (wild or commercial) yeast.

The first evidence of bread being baked dates to approximately 10000 BC. Sourdough bread was discovered by the Egyptians in 6000 BC. Apparently, the use of fermentation to make bread rise was discovered by accident, when someone left some dough in the sun and it rose...

Fast forward to 2022; breadmaking is practised in any country capable of growing or importing wheat. This has meant the evolution of a diverse range of breadmaking processes designed to deliver a wide range of bread products, yet we could argue that what the supermarkets offer is not only overprized but increasingly bland.

The fact is: it is considerably cheaper to make your own bread than to buy it – and there is absolutely no comparison in taste. Add to that the absence of artificial additives and plastic packaging... and home-baked bread becomes a no-brainer.

Have you tried – but never really managed - to create a tasty, crusty loaf in your own kitchen? Here is your opportunity to delve into the science and art of breadmaking in a friendly, supportive environment where you will learn some fail-proof methods from experienced home bakers.

Franka and Verena both have years of experience in the traditional craft of baking and share their knowledge in an entertaining, easily absorbed fashion that will leave you inspired and confident to start your own doughy journey.

After two hours in our commercial kitchen, you will have a belly full of delicious bread, some sourdough starter to take home and a handful of recipes to keep your oven busy.

Limited to 12 participants, so get in quick.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee or to enquire about more info.