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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:
- 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 Intermediate
Next steps and new horizons
VenueMacbiehill Farmhouse, Lamancha, near Edinburgh
Cost £395 (including VAT) See below for discounts
Dates Saturday-Sunday 4-5th May, 2013
Saturday-Sunday November 9-10, 2013
This course is for
- people with some experience of breadmaking
- those who can make basic loaves okay and would like to be a bit more adventurous, especially with sourdoughs and handling wet doughs
- people who’ve enjoyed the Bread Matters Fundamental course and would like to learn more
- anyone who wants a loaf-enhancing weekend away in a great place with like-minded people.
The course lasts
Two days: 10 am to 5.30 pm; 9.30 am to 4 pm.
You will learn
- ways of improving on your basic loaves and using different flours to expand your repertoire
- more about fermentation, especially the bacterial process that is key to good sourdough
- why water content is critical to really good bread and how to handle those sloppy doughs
- how to shape, prove and ‘slash’ authentic hearth breads (and lots about wood-fired brick ovens)
You will make and take home
- six or seven different products made with a variety of flours and fermentation techniques
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).
There’s always more to learn when you’re a baker. When you don’t use additives or baking-by-numbers bread machines, each batch is likely to express its individual character and to reflect the variability of natural ingredients. To participate most productively in the fermentation process, it helps to know what it involves and how to adjust those factors over which we do have control. Bread Matters Intermediate explains all this and is a big step on your journey to better and more adventurous breadmaking. If you’d like to spread your wings a bit, or if you want a wonderful weekend in congenial surroundings, this could be the course for you.
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