At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie.
This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding.
Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens.
Participants will also receive recipe cards, a sourdough starter, banneton basket, Dairy Flat apron & tote to take home with them.
