fbpx

Baking with Freshly Milled Flour

When you bake with freshly milled flour the taste is amazing and it can be hard to use any other flour once you have tried it. Using fresh flour can be quite a steep learning curve. So, this course shows you how to get the best out of your mill and how to bake with fresh flour.

Upcoming course dates 2021

Tuesday 21st September, 10am-4pm, 3 spaces available, £120pp
Saturday 27th November, 10am-4pm, 3 spaces available, £120pp

If you would like to book a course please contact Kath using our contact form or call 01952 432910

Baking with Freshly Milled Flour Full Day Class, £120pp

Our Baking with Freshly Milled Wheat full day class shows you just how wonderful flour can taste when it is used straight from the mill. We use organic wheat grains grown at Green Acres Farm, Kemberton, Shifnal (just seven miles away from VPK HQ) and mill them in my Komo tabletop mill.

Komo Mill

Freshly milled flour behaves differently to flour that was milled some time ago. In this class I teach you how to handle it when making bread, scones and biscuits.

Using fresh flour will change the way you bake. Fresh flour tastes delicious. You will be amazed at how different your bakes taste.

This course is suitable for novice bakers. Our classes are small in size so everyone has plenty of individual attention.

You take home all of your baked goods and my recipe/ advice booklet about using fresh flour.

We will enjoy refreshments throughout the day and sit down for a homemade lunch. Our ethos is to make sure you have a fun, relaxing day learning a new skill.

Other courses you might like

Come along to our sourdough course for a fun, relaxing day learning how to make bread with wild yeast.