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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 |
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understand how to use
yeast with the overnight 'biga' process, and how to cultivate
wild yeast or sourdough cultures |
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make a variety of bread
and take it home |
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get full notes and
home-baking recipes |
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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 2010 will cost £149. Twin bookings
get a 10% discount. Or book the whole bakery for family and
friends (up to 8 people) for £749 (call us to arrange).
The venue is in the
Forest of Dean near Newnham, between Chepstow and Gloucester.
Lifts available from Cardiff. PDF
file for directions.
We will be running courses about once
a month.
Book
online now.
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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