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'The course was very well thought out and sensibly planned. It covered a lot of ground without being overwhelming.’

 

Bread Matters Advanced is an opportunity to spend a week immersed in bread. It appeals to home bakers with some prior experience, (though enthusiastic novices are welcome) and it is often a next step for people who have attended one of the two-day Bread Matters courses (though this is not a prerequisite). People planning to bake commercially might prefer the focus of the Baking for a Living or Baking for Community courses.

We cover the basic types of dough – yeasted and sourdough, enriched and laminated – by way of ‘benchmark’ recipes. Then the real fun begins, as we tackle techniques and recipes from a wide variety of baking traditions. Students have time to pursue their own interests or to perfect a particular bread with support and guidance from Andrew. By the end of five days, you’ll have baked upwards of twenty items in the wood-fired oven and you will take a new confidence and understanding into all your future baking.

There is ample scope for conversation and time to dip into the Bread Matters library and to share baking and other experiences with fellow students in a relaxed and friendly atmosphere. We also visit nearby Whitmuir for tea and to see organic wheat and oats growing on the farm.

As with our two-day courses, all daytime meals are included, as is the cost of an evening meal with wine on the Wednesday.

 

‘...to say how much I enjoyed the Advanced Baking course this week. I am sure that it will make a massive difference to any baking that I attempt. I also found the discussions about ecology, the Soil Association, and food to be inspiring and I am definitely going to try to follow a sustainable way of living.

Hats off to you and Veronica..’