Seeking out provenance in our ingredients and nourishment in the bread we bake, we establish a deeper, kinder connection to both ourself and the soil that supports us.
Working with local organic flours, and so opening ourselves up to the vagaries of the local climate and its effect on the harvest, can take even the experienced home baker by surprise.
Growing organically, farmers tend towards traditional varieties of grain that are naturally more nutritious and tasty but lower in protein content than more modern hybridised crops, inadvertently throwing down the gauntlet to the enthusiastic bread maker.
On this workshop you'll gain the knowledge and skills to get the very best out of the beautiful flour our surrounding countryside provides, using 100% organic ingredients throughout to hand make and bake an oaten wholemeal farmhouse loaf, a Cheddar and ale cob, and a tray of bran-encrusted batch rolls.
As with all our workshops, all equipment, ingredients and refreshments are provided.
Venue: The Artisan at Home, 23, Arthur Street, Hull, HU36BH