Sour Dough Workshop

Thursday 27th April saw a team of excited teachers descend on Regency Tafe, for the chance to spend a day with Master Baker Paul Triglau, learning the secrets of baking from culture, to the finished loaf. Paul demystified how to keep a culture alive in line with  today's busy lifestyle. We learnt how to laminate yeast doughs to create the flakiest of croissants. Our sour dough loaves were rustic with deep golden crusts. The ciabatta was a triumph, a lattice of moist lacy holes held together by the softest crust.  The smell of baking bread wafted, conversations ebbed and flowed but the enthusiasm never waned. What a fantastic day. We appreciate all the time that Paul gave and the secrets that he so willingly shared.

On Friday 21st July we will be offering the opportunity to immerse yourself in the word of chocolate. Spend a day with Martin Schneider, a master chocolatier, as he demystifies the science around chocolate. Learn the art of chocolate tempering, dipping, rich ganache and luxuriant chocolate curls. More details are available on our webpage
http://www.heiasa.com.au/whats-on