Classic sourdough bread-baking techniques were shared during a baking course at Café Crust on Saturday.

It was a fun-filled event attended by friends, family and members of the community from young to old.

The baking course was facilitated by chef Andre du Preez of Café Crust.

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The guests were limited to 20 due to Covid-19 health measures.

“The course was showed how to make and prepare a sourdough ciabatta, foccacia and a no-knead loaf.” Dave Clark, one of the guests, said the event was informative.

“I love cooking and I always wanted to pair it with baking. After this course I will be able to bake bread at home,” he said.

The guests received a booklet with recipes, a sourdough starter kit to take home and one-kilogram stone ground flour.

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