Bread Matters Fundamental is our basic two-day course where students can easily grasp the simple processes of gluten formation and yeast and bacterial fermentation that lie at the heart of bread making. Each of the five recipes tackled represents an example of the main ways that flour, water and yeast have been turned into bread for thousands of years. Armed with this basic knowledge, and the chance to practise things like shaping loaves under supervision, the students turned out some good looking bread – as these pictures demonstrate.



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