Short course · 4 hours

Baking with Ancient Grains

Bake with Ancient Grains, no wheat: from a yeast loaf to apple tartlets, learn yeast baking and shortcrust pastry in one class.

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Four baked baguettes cooling on perforated bakery trays. — Baked with Ancient Grains, no wheat.

Course details

Date: To be announced
Time: To be confirmed
Duration: 4 hours
Price: R800 per person
Location: The Chef School, Oatlands, Krugersdorp
Availability: Ask for the next date

Book or enquire WhatsApp us

A sliced sesame-topped loaf beside two apple lattice tartlets on a wooden board.

01 · Overview

From a yeast loaf to a tartlet, baked with Ancient Grains.

In four hours you move from bread to pastry, baking with Ancient Grains and no wheat. Chef Minnie Brink takes you through the principles of yeast baking, from mixing and proving to shaping and scoring a loaf.

You also make a shortcrust pastry suited to apple crumbles, quiches and tartlets, so you leave with two techniques you can use at home.

02 · What you'll learn

What will I learn?

01
Yeast baking
Mixing, kneading and proving a yeast dough made with Ancient Grains.
02
Shaping and baking bread
Shaping rolls and a loaf, then baking to a golden crust.
03
Shortcrust pastry
Making a pastry suited to quiches and tartlets, from an Ancient Grains dough.
04
Tartlets
Filling and baking savoury and sweet tartlets, from quiche to apple crumble.