Hearth Breads: Secrets of Starters
Join Rachael Watson from the award-winning Abergavenny Baker School of Artisan Breads as she delves into the topic of starters and pre-ferments. She will talk you through why they are important, how you can use them in your home baking, and give you some top tips and secrets to making and looking after your starters. She will also be showing you how to make fougasse, a traditional French hearth bread, made using a rye flour poolish starter.
Market Hall stage is sponsored by: