‘I suspect that looking back this will prove to be a life-changing experience.’
Let’s bring bread back to life.
Bread is on the agenda again. The era of cheap indigestible pap laced with undeclared additives may be passing. But if the replacement is just the same kind of stuff spiked with nutriceutical supplements and costing rather more, the long-term decline in consumption will continue. People will return to bread only if it is wholesome, digestible and good to eat. Real bread, in other words, full of life. The sort that you make with flour, water, yeast, salt – and time.
If you want to learn how to make real bread, Bread Matters is the place to come. It’s led by Andrew Whitley who started one of the UK’s best known organic bakeries. After many years as a full-time artisan baker, he knows what he’s talking about.
Bread Matters courses are for those who love bread (sometimes known as amateurs) and also for people who cook for a living who want to put bread centre-table. In other words, everyone, novice or old hand, is welcome. All you need is a desire to make proper bread.
We learn by doing, so everyone makes a variety of breads with their own hands, feeling the changes as dough forms, observing the crucial part time plays in developing flavour and texture.
The result? Several loaves of your own bread, a greater understanding of the processes at the heart of breadmaking, more confidence and a lot of fun.
Bread Matters courses are held in the delightful Cumbrian village of Melmerby, which lies at the foot of the Pennine fells not far from the English Lake District. All the food is fresh and organic, often local. A warm welcome, good companionship and lovely surroundings await you.
