Date(s) - 07/02/2015
10:00 am - 5:00 pm
Minstead Study Centre
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Come along to this bread making masterclass where we will be rolling up our sleeves again with Paul Merry and getting stuck into learning how to make three very different types of breads.
The yeast trio: fresh, dried and wild.
Learn about the different types of yeast in a course that clears up any mystery surrounding yeast, its function in bread making, and the wonders of fermentation. You will gain the confidence you need to use the correct quantity of fresh and dried yeast too make white and brown breads; the use of yeast in ferments and sponges; and finally, the other world of wild yeast employed in leavens and used to make remarkable wheat and rye sourdough breads.
Your tutor, Paul Merry has been involved with craft baking and masonry ovens for over thirty years, and has been teaching courses for fifteen years. He is returning to Minstead following numerous successful baking workshops. When he is not teaching he is a consultant in traditional baking or is dealing with his French wood-fired ovens.
An Australian, he had his own bakery with wood-fired oven outside Melbourne, where he enjoyed for over a decade the life of the village baker in an appreciative community.
Tickets £65 per person includes lunch
Visit the Study Centre website for further information