Venue Macbiehill Farmhouse, Lamancha, near Edinburgh
Cost £395 (including VAT)
Dates Saturday-Sunday 1-2 June 2013
Saturday-Sunday 20-21 July 2013
Saturday-Sunday 31-1 August/September 2013
Saturday-Sunday 1-2 February 2014
This course is for
- novice bakers who want a thorough grounding in bread basics
- people who have made their own bread from time to time with variable results and who would like to know what’s really going on
- those who want to start with simple sourdough breads
- anyone keen to understand the basics of fermentation in order to make a wider range of breads with confidence
- people interested in why fast-made factory bread is associated with bloating and intolerance and how everyone can enjoy their own bread if they make it properly
- anyone wanting a terrific weekend away in a lovely place with good company and eminently edible results.
The course lasts
Two days: 10 am to 5.30 pm; 9.30 am to 4 pm.
You will learn
- how to make basic yeasted and sourdough breads
- about the role of yeast and bacteria in producing tasty and digestible bread
- how to avoid turning out ‘bricks’
- how to handle laminated dough for croissants and pain au chocolat
- to make an enriched dough into something pretty special
- a great deal about different flours, handling dough and making great loaves, every time.
You will make and take home
- six or seven different fermented bread products, each made by you.
You will also get
- a signed copy of Bread Matters by Andrew Whitley
- coffee, lunch and tea (all organic, with much of the food grown on the Macbiehill smallholding)
- a three-course dinner on the first evening (partners or friends can come too, for an extra charge)
This is the most popular Bread Matters course. It appeals equally to people with some previous experience or none. By explaining the science simply (and debunking a few myths), it reveals what’s really happening when flour and water ferment. You make each loaf yourself under expert supervision, so the information goes in easily - and stays. You take home not only a basket full of your own delicious baking but also the kind of understanding that will enable you to develop your skills without slavish adherence to recipe books. After two days in great surroundings with good company and food, you’ll be both refreshed and enlightened, as will your future breads.