In this class you will explore some of the vastly different types of bread you can make with either bakers' yeast or that pot of bicarb in your cupboard.
You could be making tangzhong buns, flatbreads and either Irish soda bread or American cornbread, French fougasse or Italian focaccia. Suitable for vegetarians. Tea/coffee/welcome cookies and lunch are provided, along with all ingredients and materials, recipe sheets and aprons. All you need to bring is a basket to take home your creations!
Hello, I’m Linda Duffin and Mrs Portly is my alter ego. It’s an alias that started as a jokey pun on my married name but has become something of a self-fulfilling prophecy. I’m a food writer and recipe developer and I love to grow, cook and share good food. Nothing beats the sight of happy faces devouring what you’ve cooked, so join me at my Suffolk cookery school and I’ll pass on what I’ve learned in many years of cooking for an extended family and friends.
Mrs Portly’s Kitchen is more than just a cookery school. Here in Suffolk, we’re lucky to have some amazing producers and creatives who will join me in teaching classes to pass on their own expertise, tips, and techniques. Class sizes are small, so there will be plenty of one-to-one tuition. I have a five-star hygiene rating and a Level 3 (supervisory level) certificate in food hygiene, so you’ll be in safe and clean hands.
The courses take place in our lovely Tudor house, complete with beams, twisty chimneys and 16th-century witch-repelling devices. You’ll have access to our two-and-a-half acres of grounds with a kitchen garden and orchard, where for some classes we will pick fruit and veg to create our recipes. There’s also the opportunity to stay overnight to enjoy the house and gardens and the lovely Suffolk countryside at more leisure.
Welcome to Mrs Portly’s Kitchen.
The course is split into two lessons/sessions. The first session is curry making (make one each) followed by bread making.
Sourdough bread has been around for hundreds of years. Widely favoured amongst many due to its ability to digest easier within the body and for its tangy flavour and wholesome appearance. Whilst the supermarkets have brought sourdough to our shelves, the amount of care and attention needed is some...
We will introduce you to a range of flours from Shipton Mill and you will learn about using fresh and dried yeast to make a variety of doughs for different types of bread. Once you have learned these basic doughs, you can experiment at home with different shapes and adding extra flavours to them...
We all adore our bread in Northern Ireland and there’s nothing better like the smell of handmade bread aroma around the house.
Fancy trying out some more unusual bread recipes? This class covers all the steps and techniques to produce two delicious breads, the bagel and the pretzel, using a mixture of familiar and less every day real bread making techniques.
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