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Discounts on Course Bookings
If you are booking more than one month before a course, you may choose to pay a 25% non-returnable deposit to secure your place(s), with the balance to be paid a month before the course.
If you pay in full on booking, we are happy to offer the following discounts:
- If you join the Real Bread Campaign at the same time as paying in full for a Bread Matters course, we will pay the cost of your first year’s membership (worth £25).
- If you’re already a member of the Real Bread Campaign, we’ll thank you with a £25 discount on any course if you pay in full up front.
- Two or more people booking together each receive a 5% discount on their course costs.
- Two or more members of the Real Bread Campaign booking together each receive a 10% discount on their course costs.
Only one of these discount offers is applicable to any one booking. We’ll ask for your Real Bread Campaign membership numbers where appropriate.
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Bread Matters Fundamental
The basic Bread Matters baking course
VenueMacbiehill Farmhouse, Lamancha, near Edinburgh
Cost£415 (including VAT). See below for discounts
DatesSat-SunMarch10-11
Sat-SunApril14-15
Sat-SunJuly21-22
Wed-ThuSeptember5-6
Sat-SunOctober27-28
Sat-SunNovember10-11
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
- an organic fairtrade cotton apron
- 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.
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