Baking with Heritage Grains
Honing ancient skills to make the breads of the future
Venue Macbiehill Farmhouse, Lamancha, near Edinburgh
Cost £425 (including VAT)
Dates Sat-Sun July 15-16, 2017
The course lasts two days
Saturday: 10 am to 5.30 pm, followed by supper at Macbiehill Farmhouse
Sunday: 9.30 am to 4 pm.
This course will suit you if…
You will learn
The course includes a walk around the trial plots at Macbiehill Agroforestry to see upwards of 40 winter and spring varieties of wheat, spelt, emmer, einkorn, rye, barley and oats.
You will make and take home
You will also get
There is growing interest in heritage grains. People are realising that behind modern wheat varieties’ undoubted productivity lies a story of unintended consequences: modern wheat has fewer important nutrients, greater potential allergenicity and, in the way it is usually grown, a damaging effect on biodiversity.
Bread Matters is a leader in practical research (see Scotland The Bread*) into the many virtues of grains grown with the health of citizens and the biosphere in mind. We bring the perspective and needs of real bread bakers to a domain that has for too long been the preserve of agribusiness and large scale industrial loaf production.
But, as the saying goes, no pain–no grain. One of the advantages of heritage wheats and other ‘alternative’ grains such as spelt, emmer and einkorn, is that they often contain less gluten (or a softer, more digestible form of gluten) than modern breadmaking wheats. The ‘problem’ is that you need to be a more skilful baker to craft a shapely loaf using heritage flours. But the effort is rewarded in superior flavours, richer nutrient density and a more satisfying eat.
The Baking with Heritage Grains course introduces you to what we think are the breads of the future – made with locally adapted, resilient, nutritious and tasty cereals. You’ll see the grains growing in the fields and get a wealth of tips and techniques to help bring the best out of them in the oven. Your baking may never be the same again.
* Scotland The Bread is a community-owned society incubated by Bread Matters. It brings together farmers, millers, bakers, researchers and citizens to rebuild a healthy, sustainable and equitable grain, flour and bread supply. The crop trials and community bakery development are based here as the organisation grows.