Wild yeast magic is at your fingertips!
I've learnt so much from you both and we have made excellent in roads into all the breads. Kind regards
Thank you so much for the bread courses!
I thought the courses were so enjoyable. I had so much fun, and at the same time learnt so much. The information/handout is full of 'good stuff' about bread making and what I didn't understand, you talked it through with me like an old friend. As for the bread, what can I say....AMAZING! It felt like such an accomplishment to make bread that not only looked great but tasted great as well.
I wanted to let you know how much I appreciated being part of the LoveLoaves experience. Much better than going to some purpose-built, celebrity bread course, because baking is a part of your lives, not the whole deal. Makes it much more real, accessible and approachable for ordinary folk like me.
Thank you so much for your simple down to earth method of making excellent loaves. I couldn't believe I've made them!
Thank you so very much for a really super class! I am so full of confidence that I really can make fantastic bread. You made me believe that it is not as hard as I imagined. You are both very 'people persons' - you made us feel very comfortable, and the bread is DELICIOUS !!!
Just wanted to thank you guys again for such an inspiring and baketastic course!!! As you know I was a baker novice and I came away (by the end ) feeling confident and ready to bake!
Thank you so very much for a fantastic day with you both learning to make Sourdough breads. I haven’t bought bread since, and am still loving making my own bread so many thanks.
I just wanted to say thanks for the very helpful course. I had a very good day and learned a lot about bread making. I have made quite a few attempts since then and my girlfriend says they are very tasty!
Your wonderful bread making vison is inspirational – and you make it so realisable with expert guidance – fabulous!
Penny and Dragan’s course is perfect for learning everything you need to know about bread making in a way that is simple, easy to understand plus lots of fun!
- Do you think that baking artisan breads takes years to master?
- Are you still searching for those wonderful sourdough tastes?
- Is your crumb still a little dense with no holes?
- Are you having ‘issues’ with your leaven ?
- Never used a leaven in your life?
- Do you want to expand your repertoire of artisan breads?
Now you can! Sourdough bread is made with natural yeast culture called a leaven. It’s becoming increasingly popular, for the very good reason that it tastes as amazing as it looks. Learn how to ferment a yeast starter, how to manage your leaven and how to bake an impressive selection of wheat and rye sourdoughs. Complimentary bag of starter to take home so you can start at once. By the end of our course you will be able to:
- Manage consistently healthy wild yeast starters – both wheat and rye.
- Learn about the best flours to use
- Understand the three Ts: timing, temperature, technique
- Devise your own baking schedule to suit your personal lifestyle
- Score and decorate your loaves for optimum volume and crust
- Stun your friends with the looks and quality of your breads
You might even think about using your new skills to set up a microbusiness venture of your own! You will have lots of your own hand-baked loaves to take home , our e-book Baking Real Sourdough Bread explaining all the recipes, tips and techniques, and memories of a fun-filled, floury day at The Artisan Bakery School.
Level: most students on this course have done some previous baking, or else have a healthy sense of adventure. All welcome!
Course Days: Wednesdays and Saturdays 10am – 3pm
Bed and Breakfast at Old Home Cottage
If you’re coming a long way, or would like to make your one-day course more of a treat, why not book a night’s B&B with us at Old Home Cottage?