Baking with Brown Flours

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Brown Bread v2
Brown Bread v2


Baking with brown flours

Brown flours are rich in protein, fiber, and several minerals, especially compared with refined white flour but are often a challenge to use.

Join Andy Robertson, aka Professor Pastry on this hands on course which will  take you through the use of a range of brown flours including wholemeal, germmeal, seeded and blended flours.

You will make bread, cake and pastry and learn the differences between each of the flours and how to get the best results.

You will have products to take home with tastings along the way.

Duration: 4 hours

Ingredients, aprons, Tea and Coffee available throughout the course

Please advise us of any allergens or food intolerance when you book


How Many People are Attending?
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