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Join us at Loaf alongside Gordon to discover all about Heritage grains in baking.
Throughout the day-long course we will examine several flours made from ancient grains and use them to make loaves and crispbreads. We‘ll explore the history of these grains, the nutritional values and, most importantly, how they taste.
During the day will be using Spelt (both white and wholemeal) as well as Einkorn, Emmer, and Kamut flours. These will be used on their own and also blended with the organic wheat flour we use in the bakery.
A knowledge of a sourdough baking or starter culture (or even having previously attended our sourdough class!) would be beneficial as we will be using a sourdough starter for our loaves but will be concentrating on the flours rather than how to use a starter culture.
All refreshments, lunch, equipment, recipes and aprons are provided.
You’ll feel right at home at Loaf, and everything you learn will set you up for bringing your own kitchen alive with the smell of fresh bread. There will also be a chance to tour Loaf’s in-house community bakery and to stock up on bread-making equipment from our shop after the course.