Annual conference
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 Andrew@breadmatters.com to book and quote your Soil Association Membership Number to get your discount.

Please visit our website for further details: www.breadmatters.com



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

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