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February 2019
Introduction to Bread Making Course
This all day session will give you practical experience in baking a range of British and Continental breads from scratch. You will be shown, and then practise, how to mix and knead soft Continental dough and also tighter British doughs. We mix and knead by hand in order for participants to get the ‘feel’ of the dough as it develops. This can be tiring but very worthwhile and our course members always go home tired but smiling and with an…
March 2019
Seasonal Cookery with Tim Maddams
Tim has designed this seasonal cookery masterclass to share his enthusiasm and knowledge of seasonal food in a relaxed, yet informative way. You will learn a range of new skills and techniques such as curing, smoking and basic bread making that will help you transform the way you cook when you get back home. Tim aims to unleash your creativity and inspire you to get cooking seasonally without it becoming a chore. He will show you how to look at…
Introduction to Bread Making Course
This all day session will give you practical experience in baking a range of British and Continental breads from scratch. You will be shown, and then practise, how to mix and knead soft Continental dough and also tighter British doughs. We mix and knead by hand in order for participants to get the ‘feel’ of the dough as it develops. This can be tiring but very worthwhile and our course members always go home tired but smiling and with an…
May 2019
2 day Bread Masterclass
This 2 Day Bread Masterclass takes the home-baker on to more advanced products including Croissants and Pain au Chocolate, French and Italian breads, Challah bread, German/Scandinavian style soft-grain Rye bread (pumpernickel style) and of course Sourdough Bread. We aim to teach you how to use natural yeasts and how to maintain a sourdough starter so that you can continue your sourdough baking journey when you get home. There will be a starter to take away with you as well. Good…
Introduction to Bread Making Course
This all day session will give you practical experience in baking a range of British and Continental breads from scratch. You will be shown, and then practise, how to mix and knead soft Continental dough and also tighter British doughs. We mix and knead by hand in order for participants to get the ‘feel’ of the dough as it develops. This can be tiring but very worthwhile and our course members always go home tired but smiling and with an…