This course will introduce you to some of the methods used by Traditional commercial bakers over the last 100 years or so .
The Barm method ; Developed by Bakers via an arrangement with the local beer brewer , before Commercial Yeast became more available .
The Sponge method ; a method which uses smaller amounts of yeast than most bread recipes and is ideal to use with straight UK flour .
The Overnight Dough method ; a yeast method which needs a stronger flour than most UK flour so is often mixed with imported flour .
The Natural Fermented ( Sourdough ) method ; a more recent way of making bread in the UK which has become quite fashionable but does actually produce a more digestible bread than most yeasted recipes.
The Rye Dough method ; a bread making way used a lot in Europe and Scandinavian countries . A good method to use if intolerance to gluten needs to be considered .