‘I cannot think of a better way to pass a weekend. Am convinced that the skills learned will be used for the rest of my life.’
When it comes to the crunch
At a time of recession, bank failures and climate conferences, there is much talk of ‘defining moments’, points after which things will never be (or seem) the same. While many (especially the unemployed and the hungry) ache for governments to act more decisively to stem threats to human wellbeing, some people are making their own provision for a changed world.
They’ve spotted that a global free-for-all that tramples the weak and ignores ecological limits won’t put bread on the table for good. So they are, in ever greater numbers, taking matters into their own hands. Home growing, preserving, making and baking are on the increase. Doing it yourself isn’t just a vote against processed pap, with its bland textures, hidden additives and nature-defying shelf-life. It’s a big step towards reasserting some control over how we feed ourselves and our families.
Domestic skills common to every household may have been eclipsed by convenience foods, but rediscovering them isn’t difficult and can lead to a more balanced and fulfilling life. And where better to start than with bread?
If you want to learn how to make the real thing, Bread Matters is the place to come. It’s led by Andrew Whitley who started one of the UK’s best known organic bakeries in the 1970s. After many years as a full-time artisan baker, he knows what he’s talking about.
Bread Matters courses are for everyone, novice or old hand. All you need is a desire to make proper bread. We learn by doing, so everyone makes a variety of breads, feeling the changes as dough forms, observing the crucial part time plays in developing good flavour, satisfying texture and nutritional integrity. The result? Several loaves of your own bread, a greater understanding of the processes at the heart of breadmaking, more confidence and a lot of fun.
Bread Matters has moved from Cumbria to the Pentland Hills just South of Edinburgh where courses are held in a converted farm steading on a five acre organic smallholding. A warm welcome, good companionship and lovely surroundings await you.
This year we are repeating the Baking for Community course that we first ran in 2009 in response to increasing interest in community-supported baking. 2010 also sees the return of a specialist course in wheat- and gluten-free baking. New this year is a course for students and young people embarking on independent living. For details of all this year’s events, browse on...
‘Well delivered and highly interactive – a hands-on experience that was inspiring!’
