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Book courses and buy sourdough
cultures online - click the banner:
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- just send us your email -
click here to register and get your
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Bread courses
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Why not come on one of our breadmaking
courses? You can come as an individual to learn about great
bread-making, or we also provide training for corporate groups
to combine team building with a real baking commission.
Read more about the corporate
course by clicking here >>
or the family
workshop..as featured in The
Guardian
For individuals, read on...
Learn how to make your own fantastic, organic
bread.
This one day course is designed for beginners
or those with some experience who want to improve and learn
about natural leavens and long fermentation processes. Join
us for a great day where you will: |
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• learn about traditional breadmaking techniques - balancing
ingredients, yeast and bacterial development, temperature, kneading
and dough care to make the perfect loaf
• understand how to use yeast with the overnight 'biga'
process, and how to cultivate wild yeast or sourdough cultures
• make a variety of bread and take it home
• get full notes and home-baking recipes
• take away a live sourdough culture
It's a great day out and tremendous fun, as
well as arming you with a good understanding of what makes
good bread, so that you can experiment for yourself.
Courses include lunch, all materials and ingredients.
One day courses for 2008 cost £139 (incl VAT). Twin
booking 10% discount. Or book the whole bakery for family
and friends for £595.
We will be running courses about once
a month.
2008 places available:
July 12th, Oct 11th, Nov 1st, Dec 6th.
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Book
now, or buy a voucher for a friend - a
great gift idea - we'll send you a lovely card to send as
a gift for use whenever it suits. (Orders prcessed for us
by localfoodshop.co.uk)
The venue is in the Forest of Dean
near Newnham, between Chepstow and Gloucester. Lifts available
from Cardiff.
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latest feedback:
Dear Simon
"Just a quick email to say
that your starters are alive and well and doing great service
here. See pictures below all made with one or other of your
starters... I have a friend who I have to bake your Borodinsky
rye loaves for every couple of weeks as she is passionate
about them. I have made all your recipes at least once, I
am not very good at handling the ciabatta dough, managed to
tuck lots of flour inside the shapes and they cooked with
large floured holes inside them, but I know what I did wrong
and I will be more careful next time! ..In fact I just wish
I had more people around to bake bread for.....the freezer
is full to bursting and I give bread away to everyone I know.
It made such a difference spending the day with you, now when
I read things in books or on people's websites it makes a
lot more sense and I have more confidence."
Joanna B, Bristol
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