This is the most popular Bread Matters course. It appeals equally to people with some previous experience and 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.
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
- five or six 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).
‘Provided a real insight into both the technical skills and the science underpinning the course content. Andrew also personally shares his own evident love and deep understanding of all aspects of breadmaking and the meaning of bread, which is both generous and inspiring.’
‘I had a thoroughly enjoyable two days. I was a little apprehensive but thought everything was so well organised and Andrew and Veronica made me feel at ease straight away. Thank you!’
‘I write to express my heart-felt thanks to you both and your team in making the Bread Matters Fundamental course such an inspiring and highly memorable time at your lovely home. It has buoyed my enthusiasm to your cause immensely. A weekend of baking and such knowledge that will live with me for many years to come. I hope one day to return to Bread Matters for more inspiration/advancement.’