North European Baking
Saturday-Sunday 6-7 June 2009

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‘The course was very well thought out and sensibly planned.  It covered a lot of ground without being overwhelming.’

Not so long ago, most Britons would have been hard put to name any breads from North or East Europe other than pumpernickel or Scandinavian crispbread. Unless, that is, they had come across the Russian breads that Andrew Whitley made at the Village Bakery.

With the arrival of many visitors from Eastern Europe, there is a new demand for the tasty rye and wheat breads of the region from people who need no convincing that bread matters.

Before starting the Village Bakery, Andrew studied in Russia and worked in the BBC Russian service. In this course you can learn from his considerable knowledge of sourdoughs and share recipes for breads, pastries and biscuits from various parts of Northern Europe.

 

‘It was very helpful to know about keeping starters.  I realise that all those I threw out after a few weeks could have been very happy at the back of the fridge.  It was worth every penny.’