It’s a good time of year to book on to Sourdough – the bonus is we’ll teach you how to look after your starter in this (glorious) weather 🌞 we run this course once a month only, and it’s a two-session class – you’ll come in on a Friday evening to refresh the rye sourdough starter, and mix and knead the wheat sourdough loaves. You’ll return on Saturday morning to shape your wheat and rye loaves, and enjoy a hearty brunch with sourdough English muffins or sourdough pancakes. There’s plenty of time to discuss techniques, equipment and baking to suit your lifestyle. There is of course, lots of bread to take home too!
Cavolo nero, mozzarella & chilli oil pizza (V) OR Spring green frittata with salad & focaccia (V)
Thai gazpacho with sourdough (Ve)
Coconut curry lentil soup with sourdough (Ve) OR Salt beef on challah with mustard & pickles (pictured – photo by Jack Spicer Adams) OR Asparagus, tomato & herb frittata with salad & focaccia (V)
Croissants, Pains au chocolat
Salt beef on challah with mustard & pickles OR Vegetarian sandwich on brioche (V)
Croissants, Pains au chocolat, Pains aux raisins
Veggie rolls, Pork sausage rolls & sweet buns every day!
On Tuesday we have Cuffufle Preserves in the cookery school, Rachel is teaching a fully booked course on how to make cordials, mustards, jams and chutneys, with methodology for marmalade (band name).