We’ve been asked to do bread making courses over the past couple of years but been restricted by the size of the bakery at Bardwell – standing outside and staring through the window is not a very hands on way of learning how to make bread.
Now we’re at Riddlesworth and have more space we’re delighted to offer the following courses:
Introduction to bread making: A look at the basic techniques and ingredients used in bread making with tips and tricks on how to make two distinct styles at home – classic British breads and open textured artisan style breads including demi baguettes, ciabatta and focaccia.
Baking with sourdough: An introduction to making sourdough bread from making a starter through to baking.
Our courses are run by the old chap (Simon Wooster) who started the family bakery at Bardwell back in 1989 before moving into various technical roles in the baking and flour milling industries. The aim of our courses is to provide enjoyable, practical instruction, some insights into the world of baking and send you off with full stomachs (we’ll feed you), bread (that you’ve made) and the knowledge to do it all over again in your own homes.
Courses cost £75 and run for a full day with a 9.30am start and an approximate 4pm finish. Lunch is provided and may include bread.
Introduction to bread making:
Sunday 19th August
Sunday 23rd September
Sunday 21st October
Sunday 18th November
Baking with sourdough:
Sunday 26th August
Sunday 30th September
Sunday 28th October
Sunday 25th November
Please check back soon for more dates
Courses are run from our bakery at Unit 1, Home Farm, Riddlesworth IP22 2TD, approximately 6 miles east of Thetford on the A1066 road to Diss, just a stones-throw from Knettishall Heath nature reserve.