Beginner’s Bread-making.  John Lawrence will be running an intensive one-day course to help people to improve their bread-making skills. The course will combine hands–on baking with an understanding of what is going on in bread-making and will cover:

• Three different rising methods: sourdough, yeast and soda

• The role of gluten and alternatives as used in brioche

• Several flour types including white, wholemeal, rye, spelt and also non-gluten flours such as teff, rice, corn and channa dhal.

• Working dough

• Different presentational styles and flavourings

John is keen to help people develop a feel for the subject so they can experiment in their own bread-making. After this course you’ll be confident you can make delicious, healthy bread that rises, and you’ll come away with 4-5 loaves for dinner, breakfast or the freezer. We will provide all ingredients (£8 per person) and baking tins, some notes on bread-making and recipes for the loaves you will have made.

NB:  We shall NOT be making a white loaf, but you can adapt your new skills to doing that at home!

Possible advanced course:  I could do a selection of more sophisticated flavoured loaves, stolen,  garlic bread, milk and cheese, semolina crust and perhaps nan, rye crisp  bread and crumpets if we can use the wood oven.  Please let Anne know if you are interested.

The June course is now full, but please ring 01787 229955 if you would like to be put on the reserve list.

Comments from past students:

Great pace.  Laid back but always aware of our progress.  Such a special day.  Julie

Lovely venue.  Easy to ask questions.  Good size group.  As a first course here, I really enjoyed it all.  Margaret

Very "matey" course.  Would have liked a bit slower pace.

Most impressed - really enjoyed it.  Good atmosphere and learnt and achieved something.  Very well organised and orchestrated.

I have had a fantastic day.  The venue is stunning and the hosts and catering fabulous.  Thank you for making us feel so welcome and for a very relaxing and fun day.  Considering that this was your first bread-making course, I think you did very well, but the AGA situation will need to be addressed.  Anthony  [new electric oven now installed in the classroom - 10 loaves at once was just too much for the AGA!]

I really enjoyed the course and learnt a lot.  I didn't realise there were different ways to make bread!  I can't really think of any improvements.

I thoroughly enjoyed the course.  The food was superb.  Margaret N.

Brilliant day!  Great course - has instilled more confidence and creativity in my baking.  Great venue and hosts - lovely generous lunch - thank you.  It has been such an enjoyable day.  Thanks to all.  James

Very encouraging techniques that are quick and manageable.

Handout was a good idea.  Thank you.  Lovely day, learnt lots.

Excellent and really enjoyable - hopefully it will all still work when I get home!  Julia C.