Bread for Good Workshops – Book Your Place!
Scotland The Bread breadmaking courses are perfect for beginners and keen home bakers alike, and are available for sign ups over the summer and autumn. Our popular breadmaking courses take place at the beautiful Bowhouse in Fife: we run hands-on workshops using Scotland The Bread’s organic, nutritious wholemeal and rye flours.
Introduction to Sourdough
This full-day workshop will provide an introduction to the basics of sourdough, giving you the knowledge and skills to make and bake with your own sourdough starter. Baker Clare Fennell (Bruntlands Bread) will lead you through the process of creating a starter from scratch, keeping it healthy and using it to make a versatile dough with Scotland The Bread’s wholemeal wheat flour. You will learn techniques for all stages of mixing, kneading, shaping and baking to create various types of bread. The day will include a tour of the Scotland The Bread mill and the chance to experience working with freshly milled flour. Dates: 7th June & 22nd November
Baking with STB Evolutionary Rye
Scotland The Bread director and regular rye bread baker Alison Ramcharran will lead you through all stages of mixing, shaping and baking her seeded rye loaf and a combination wheat / rye loaf. You will also learn how rye can be included in other bakes in ways that enhance their flavour, texture and nutrition. The day will include a tour of the Scotland The Bread mill and the chance to experience working with freshly milled flour. Dates: 19th July & 25th October
“Thanks to everyone involved in creating this workshop, we had a really enjoyable time learning, practising and creating. Claire was a great teacher, patient, informative and very helpful”
See our website for more information and to book your place!
Next time you order Scotland The Bread flour – or even if you don’t – please think about chipping in a bag (or the cash) to support this small piece of ‘companionship’ (which is how we like to think of food system change). You can do that here.