Learn how to bake your own delicious artisan summer breads without the use of a bread machine! This course is perfect for beginners and also for those wanting to improve their bread making skills. You will make a calzone for lunch and an array of freshly baked breads to taste and take home to share
DurationLearn how to bake your own delicious artisan summer breads without the use of a bread machine! This course is perfect for beginners and also for those wanting to improve their bread making skills. You will make a calzone for lunch and an array of freshly baked breads to taste and take home to share with family such as focaccia, brioche, soda & cottage rolls.
Also included:
An introduction to sourdough bread. Sourdough is what all breads used to be before baker’s yeast was invented! The taste is truly delicious and you learn how to make your own starter!
The class will take place in my country kitchen, Gyn Race, Royd Lane, Millhouse Green, S36 9NY. Places are limited per course. £75.00 pp. All courses include lunch, plus teas and coffees throughout the day (10am – 2pm). All equipment and ingredients will be supplied – you just need to bring yourself along and enjoy your day in the beautiful surroundings of Millhouse Green. These are hands-on demonstrations and produce that you make you can take home to enjoy with your family!
Even now, when people ask what I do… It feels strange to say that I make pork pies! In April 2010 I was made redundant from a marketing assistant post and looked for an alternative position.
But I couldn’t find anything suitable. My husband had always savoured the taste of my cooking and suggested that I started making… ‘those fantastic pork pies’. And so it began.
Years before, my dad, and granddad before him, had made pork pies to an old family recipe. One vital piece of equipment that they employed was a pie-making machine called the ‘Little Champion’.
To assist my efforts to replicate this special family recipe, the Little Champion was brought back from retirement and following a few repairs, it was put to productive use again.
Come along to join our Irish bread class to learn delicious yet simple Irish Breads.
Learning the art of making sour dough bread – Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
Our intensive two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive to complex fermentations techniques.
Our range of skills based cookery lessons are carefully planned to help to guide and inspire you so that you can feel confident enough to replicate what you've learnt at home.
It is a hands on course and throughout the day you will be making a wheat sourdough and a rye sourdough and will be taking one home in a banneton to bake the next day. You will also be taking home our wheat and rye starters to use at home and full recipe sheets.
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