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Course details

Bread Matters fundamental

Starts: 01 February 2014 10:00
Ends: 02 February 2014 16:30

Macbiehill Farmhouse, Lamancha, near Edinburgh

This course is for

  • novice bakers who want a thorough grounding in bread basics 
  • people who have made their own bread from time to time with variable results and who would like to know what’s really going on
  • those who want to start with simple sourdough breads 
  • anyone keen to understand the basics of fermentation in order to make a wider range of breads with confidence
  • people interested in why fast-made factory bread is associated with bloating and intolerance and how everyone can enjoy their own bread if they make it properly
  • anyone wanting a terrific weekend away in a lovely place with good company and eminently edible results

You will learn

  • how to make basic yeasted and sourdough breads
  • about the role of yeast and bacteria in producing tasty and digestible bread
  • how to avoid turning out ‘bricks’
  • how to handle laminated dough for croissants and pain au chocolat
  • to make an enriched dough into something pretty special 
  • a great deal about different flours, handling dough and making great loaves, every time.

You will make and take home

  • six or seven different fermented bread products, each made by you

You will also get

  • a signed copy of Bread Matters by Andrew Whitley
  • 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)

20% discount on any course booked and paid for in full before 30th September 2013. Please telephone 01968 660 449 or email to book and quote your Soil Association Membership Number to get your discount.

Please visit our website for further details:

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

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