Another successful course on Saturday and a first since we had a family with us. Eric had bought a beginners course for both his sons’ and wifes’ birthdays. Father and son had done a little bread making, generally with Wrights bread mixes, which had worked well but starting from scratch with dried yeast had produced mixed results. I tailored the course to start with a straightforward granary but including a four strand plait, moving on to focaccia and our famous swirls. We used fresh and dried yeast so they would gain confidence that they could bake successfully with dried yeast. The results speak for themselves:
Stephen making his delicious cheese, sun-dried tomato and basil swirl and the family with their days output.
Feedback was excellent:
“Thoroughly enjoyed our day. Really pleased with the results and amazed at what we were able to produce”. “Fantastic day. Really boosted my confidence. Superb lunch and great company. 10/10”
Still some places left for courses second half October and early November: