Events and News at Long Crichel

Bread Making Course - Last few places available

Saturday 22nd June

The course is designed for enthusiastic home bakers who wish to expand their knowledge and refine their skills. There is also room for the complete novice, who has long wanted to take the plunge.

The session will include making a sourdough bread followed by a yeast based bread. We will make a pizza type dough which will become lunch!

The format of the session will be a lot of hands on making of bread. Moulding skills really have to be learned by working directly with the dough. Developing a feel for dough is an essential part of succesful bread making.

We will go into detail on preparing a sourdough culture and you will have a sourdough starter to take away with you. We will be producing bread during the day and you will be able to take this home as well.

We start at 10.30am and finish about 4.30pm although we will go on to help address individual questions in depth.

Cost per person £145

Payment is required in advance.

To book your place please email:

charlie@longcrichelbakery.co.uk

Long Crichel versus Factory Made Bread

Whilst our bread doesn't just taste and look far better than factory made bread. There are also reasons why it is signicantly better nutritionally than factory produced bread. The two are quite simply different products; below are some of the processes used in factory made bread.

• Speed is all. There is no time for fermentation of glutens and yeast
• Roller milling the flour (as opposed to stone ground flour, which we use) uses high pressure and generates high temperatures. The 20 vitamins and minerals present in wheat are reduced by half in roller milling. As a result the government regulations insist that Vitamin B1 and B3, iron and calcium are added to the flour, which only partially replaces the goodness lost in the milling process.
• Pulverising the wheat means it can absorb more water
• Mixing at high speeds beats large amounts of air into the dough
• Double the quantity of yeast is added to make it rise fast. This unfermented yeats may cause the infection Candida Albicans.
• Hard fat is added to factory bread to give it structure
• A range of bread "improvers" provides softness, whiteness and feeds the yeast