Service Description

Ready to take your Wholegrain Breadmaking to the next level? If you’ve already baked a few sourdough loaves and want to refine your skills with wholegrain flours, this class is for you. Whether you’re new to wholegrain baking or just want to improve your technique, Alison Wilken, an experienced professional baker, will guide you through the nuances of working with wholegrain flours to create flavourful, textured loaves. ________________________________________ What you’ll learn: • Working well with Wholegrain: Discover the unique qualities of wholegrain flours and learn how to incorporate them into your sourdough. We’ll explore techniques like cold proving, sift and scald and autolyze to improve your bread’s flavour and texture. • Hands-On Baking: You’ll make a 100% wholegrain tin loaf from freshly milled wholegrain flours. • More texture, flavour and more nutrition: We’ll show you how to incorporate grains and seeds into a 50/50 loaf for added goodness. • Shaping & Scoring: Learn how to shape, and when to score your loaves for the best rise and oven spring • Free-form wholegrain: Alison will demonstrate how she bakes a beautifully shaped loaf without relying on white flour for structure and texture. ________________________________________ What you’ll take home: • Your freshly baked 100% Wholegrain Tin Loaf and a 50/50 Grains & Seeds Tin Loaf • A recipe booklet with step-by-step instructions for each loaf ________________________________________ What’s included: • Morning tea, seasonal lunch, and a tour of the Goodness Flour Millroom. • Location: Harcourt, Central Victoria. ________________________________________ Are you ready to take your sourdough baking to the next level? Join us for this hands-on class and discover the joy of baking with wholegrain flours. We can’t wait to help you elevate your breadmaking skills!