Graeme Taute from The Wild Bread Co. will be running a hands-on course exploring the ancient art of wild yeast and sourdough bread making on Saturday 29 October 2016. The epitome of low GI bread, sourdough breads are among the most interesting breads in the baker's repertoire. Very few bakeries use this age-old form of bread making any longer, mostly because these breads are somewhat time consuming to make. The six hour course will include a detailed introduction to wild yeast and sourdough breads. Participants will go on to prepare a wild yeast culture to take home with them before mixing, fermenting, shaping and baking a traditional Pain de Campagne (French Sourdough Bread) and a wholemeal Miche Loaf.