Our first course with Mudlarks cafe went really well. We had eight ladies turn up to learn the basics of breadmaking and some impressive loaves and rolls were produced.
Likely to be more later in the year including:
Summer holiday breads eg: focaccia, ciabatta, Turkish Pide
Breads to impress
Christmas breads: Panettone, Stollen and Kangellangd.
Meanwhile, if you have not sampled the delights of the Mudlarks Cafe at 10 Railway Street, Hertford, treat yourself: http://wordpress.mudlarksgarden.org.uk/mudlarks-garden-cafe/
This evening’s bake, far left, of Granary and ‘Mighty White’ (white+wholemeal). Plaited Pide in the centre and knotted rolls and focaccia far right. All on the agenda for 19 April workshop: https://twitter.com/mudlarksgarden?lang=en
Having had delicious lunches and cakes at Mudlarks catfe in Hertford (http://wordpress.mudlarksgarden.org.uk/mudlarks-garden-cafe/), I offered to run a bread making workshop for them with all profits going to the Mudlarks charity. It is a bit of an experiment but, if successful, will lead to a series of workshops through the year with seasonal breads and more advanced techniques.
So, if you have always wanted to bake bread or need a refresher, please come along. The venue is 10 Railway Street, Hertford, SG14 1BG and it will run from 19.00-21.30, Wednesday 19th April. Please email Kevin to book a place: firstname.lastname@example.org.
Almost anything you like. The photos below show the output from our last course which included basic white and granary loaves, focaccia, panettone, pesto swirls and spiced marzipan dessert bread. We also covered shaping, knot rolls, 3 and 4 strand plaits, cottage loaves as well as small rolls for dinner parties and ‘shots’, very small rolls with olives in the centre.
Varied course on Saturday covering basic bread, shaping, plaiting etc as well as Panettone, pesto swirls and our famous spiced apple swirl with marzipan. Great bunch of ladies including an Aunt and her niece who was our Star baker and they turned out some excellent bread.
A great comment from one participant was thanks for taking the fear out of making bread and she is an excellent cook!
See Courses 2017 for new dates. Email or call if you don’t see the topic you want covered. If dates not convenient and you can pull together four friends, you can choose your own date.
Photo shows mincemeat buns, sourdough and granary loaves baked this weekend. The buns made use of some homemade mincemeat which was a little past its best. Added some mixed peel and they turned out as pretty good tea cakes/not cross buns. Tried another approach to Sourdough, letting it rise overnight in the fridge which made a big difference to shape and flavour.