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Course details

Bread Matters intermediate

Starts: 09 November 2013 10:00
Ends: 10 November 2013 16:00

Macbiehill Farmhouse, Lamancha, near Edinburgh

This course is for

  • people with some experience of breadmaking
  • those who can make basic loaves okay and would like to be a bit more adventurous, especially with sourdoughs and handling wet doughs
  • people who’ve enjoyed the Bread Matters Fundamental course and would like to learn more
  • anyone who wants a loaf-enhancing weekend away in a great place with like-minded people.

You will learn

  • ways of improving on your basic loaves and using different flours to expand your repertoire
  • more about fermentation, especially the bacterial process that is key to good sourdough
  • why water content is critical to really good bread and how to handle those sloppy doughs
  • how to shape, prove and ‘slash’ authentic hearth breads (and lots about wood-fired brick ovens)

You will make and take home

  • six or seven different products made with a variety of flours and fermentation techniques

You will also get

  • a signed copy of Bread Matters by Andrew Whitley
  • an organic fairtrade cotton apron
  • coffee, lunch and tea (all organic, with much of the food grown on the Macbiehill smallholding)
  • a three-course dinner on the first evening (partners or friends can come too, for an extra charge)

The course lasts:

Two days: 10am to 5.30pm; 9.30am to 4pm.

Cost £395. 20% discount on any course booked and paid for in full before 30 September 2013. Please telephone or email to book and quote your Soil Association Membership Number to get your discount.

For more information, please visit our website:

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The Soil Association's Organic Farm School is supported by the Daylesford Foundation.

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