This workshop introduces you to a wide range of more complicated doughs and takes you into the realms of the production of starters, sponges and the development of sour doughs. It will introduce you to: Traditional Old English; Sour Dough; 100% Rye; Spelt (Dinkel); Brioche; Pain de Campaigne and Ciabatta. Although not essential, we recommend participants wishing to pursue this course attend our Bread 1 workshop before this one, or to have a good level of experience in making breads.

 Cost: £95.00 per place