We will be running a class looking at different flours in bread making on 3rd May 2015. We will also be looking at commercial yeast in all of its forms – fresh, dried and easy bake. So if you fancy comparing a spelt loaf with a kamut one then book now to secure your place.
As always it will run from 10.30 to 4.30 at Leena’s house near Clun in south Shropshire with plenty of tea, cake and a delicious lunch included, as well as a booklet with lots of information and recipes to help you hone your bread making skills in your own kitchen.
We had a wonderful day of baking with three lovely ladies last Sunday. The course was bought as a present for one of the ladies’ special birthdays. A lovely day of celebration was had, with lots of tea, cake and a tasty lunch. We made some enriched dough, with two of the course participants choosing to make chelsea buns, another chose hot cross buns and I made iced fingers. They were all absolutely delicious. In fact, the hot cross buns were the best I have ever tasted.
We also made some focaccia and fougasse from an olive oil dough, which looked amazing. I was so pleased to hear that the focaccia has been a big hit back home and that one of the ladies’ sons has made it himself in the week since the course so that he can enjoy it at breakfast time. That is why I started these courses, to hear stories just like that.
A happy day of baking
The goodies produced during the day