9.30am – 2.30pm ish
£85 inc lunch
Material Charges £10
A busy Hand On course learning the art of both Bread and Scone baking with Gillian Harris.
Gillian will explain over first coffees the importance of the various ingredients, dried yeast vs fresh, liquids and proving times- and very soon you'll be making your first loaf of basic farmhouse bread, be it wholemeal or granary. You'll quickly move on to three more bread recipes of your choice, maybe breakfast rolls, focaccia. rustic soda breads, challah, parmesan buns garlic rings for example - remember to make room in your freezer for your return home. Whilst you are waiting for your bread to prove Gill will turn her expertise to Scone making where you will be able to have a go at making two batches, hopefully one using a sourdough recipe if you wish.
Dates for this course - see the table below to book:
Taking place in our farmhouse kitchen, these Baking courses having been put on hold until further notice. Please join the waiting list if you wish to be informed when they resume, thank you.
Kindly note there will be an ingredients charge payable directly to the tutor on the day of £10. Typically this course runs with 7 students.
Please bring: Please bring an apron, some lightweight scales and a bag to take home your goodies - and make sure you have space in your freezer.
About the Artist The eldest of 10 children, Gillian has always been interested in cookery, especially baking. Her job after Sunday school was to bake bread and cakes for the family for the week. It was never a chore for her – she loved being in the kitchen. Over the years she learnt to make cakes for her siblings' birthdays and later for other members of the family and for friends. This expanded to wedding cakes, christening cakes, buffets, etc,as the family grew up.
Since moving to Cumbria and becoming involved with the Women's Institute and the Sugar Craft Guild, Gillian has demonstrated various forms of cookery and cake decorating - fish cookery, soups, starters, quick suppers, jams & preserves, gateaux, sugar flowers, gelatine flowers, all kinds of cake icing and decorating, bread making by hand and by machine.
As a result of a Christmas bread making demonstration, Gillian was approached by Carrs and asked to help with the development and promotion of their specialist bread making flours developed for bread machines. Since then she has given many demonstrations and workshops, enjoyed trying out different recipes and different bread machines. She has also been asked by many people with food intolerances to find recipes to suit and found this area of research really interesting.
|Workshop Date||Individual Price||Available places||Book|
|Fri 1st April 2022 1:00 pm||£85.00||0|