Baking Classes

 

Thank you for your interest in my gluten free baking classes.

Normally the classes are a combination of Sourdoughs, Breads and Pastry. 

Unfortunately at present all face to face classes are currently on hold (March 2020) until the Corona virus pandemic is over. 

     

Instead of face to face I've some YouTube videos for online classes.

Read below for more information (includes photos).

 Class cost:

Access to video content (Approx 4 hours viewing time) + goodie bag - $95.00

Access to video content (Approx 4 hours viewing time) - $75.00

 

 What is the course content?


A little goodie bag will be sent out (Australian addresses only).


In it will be some of my 'Arthur' a gluten free sourdough culture, a sample of some sweet & savoury biscuits made with Bakers’ Magic gluten free flour & 2 x 450 g packets of the flour. You need to have a bit of flour to keep your sourdough culture alive :). 

The goodie bag will be shipped by Express Post on Wednesdays & Saturdays.

 

 Videos can be accessed through Decadent Alternatives YouTube channel. These videos will only be accessible to class participants. To watch the videos you must have a YouTube account.

Approximately 2 weeks after access to the video content we'll have a video conference call (probably using Zoom). To ensure that everyone has an opportunity to ask questions I'm setting class sizes to a maximum of 15 participants.

 

If you are interested in the online classes please contact me via the contacts page. using the email address attached to your YouTube account. If you don't hear from me in a couple of days please check your spam/junk folder. 

 
The videos will include:

Getting to know gf flours 

Introduction to gf baking with reference to wheat based techniques

 

Pastry

Includes; Shortcrust - Sweet & Savoury, Choux, Pie lining, Different techniques for making Puff & Flaky and Yeasted puff pastry

Discussion with reference to wheat based techniques.

   

  

 

  
Breads

   Includes; Mixing, Adding other ingredients, Shaping & proving, Baking, Rolls vs tins, Sourdough vs yeasted, Flatbreads, Non-yeasted and Braiding bread.

   

  

 

  

Sourdough

Includes; Feeding your culture, shaping & proving and trouble shooting