2017     COURSE        


                                                                                                                                                                                                                                                                                                  PRICE       £ 95


      All  courses  are on a Saturday and start  at 9.30 a.m and finish towards 6.0p.m.  Generally we only have 4 people on each course but there is space for 6 people.


 April 15th. Booked


 May 20th


June 17th


 October 14th


 November  11th


 December 9th




To book a course  Contact Us  letting us know what course and date you are interested in and how many places you require on the course.

We will then contact you to confirm availability and invite you to send a booking fee of £ 25 per place . This amount is only refundable in the event of some unexpected circumstances preventing you from attending.

Pwll Y Gaseg



   Bin Your Industrial Baker's Yeast !        

                                               Come and Learn to Bake with Natural Yeasts


          Although this course is mainly aimed at people who have had some experience baking at home with yeast and want to make the transition to Sourdough bread baking it is also suitable for people with no experience of baking.



                              We take STONEGROUND FLOUR / add  some WATER then watch it BUBBLE.

                       Add  more FLOUR and WATER and a bit of SALT / mix it and we have a BREAD Dough.

                             REST the DOUGH./ SHAPE the DOUGH / REST DOUGH again / BAKE the DOUGH


                                                             ORGANIC STONEGROUND FLOUR


                                                                        SPRING WATER


                                                                            SEA   SALT


                                                                        GOOD    BREAD 

                                                                      PURE  and  SIMPLE        

                                                       ( And not a pinch of Baker's Yeast in sight)


   The Details:


When you arrive a warm drink will be available. We will begin with a short chat together to help us get to know a bit about you and particularly your experiences so far on your  bread making journey.


During the morning we'll make up your  sourdough starter  , discuss how to use it and maintain it.


Making up some dough  by hand will come early in our day as we will need to allow the dough  enough time for rising before we bake it


While we make our doughs  we'll look at some different flours  and discuss how each is best used.


Rather than using the traditional method of a long kneading  to help prepare our dough  for shaping we will demonstrate a gentle method which most people refer to now as 'stretch and fold .'


As our afternoon session is quite busy  we'll have an early lunch which will be a ploughmans using local cheeses , salads, homemade nut roast  and our own bread. The meal will be suitable for  vegetarians  and vegans. After lunch there will be a chance for a short walk / tour to see the renewable energy and wood processing side of our sustainable bakery  set-up.


Back in the Bakehouse and we will begin the afternoon by shaping our dough  ready for baking  .We will ensure there is  plenty of extra dough available for you  to practice shaping  / moulding  techniques on .


While our shaped doughs  are proving  before being baked  , Maggie will demonstrate how to use a sourdough starter  to make brioche  based savoury and sweet pastries.


Rick will then lead you through how to make one of the easiest loaves  on the planet the 100% tinned rye . You'll be provided with a rye  starter ( to keep your wheat starter company !! ) and notes about the process so you will be able to make this great, low in gluten  , bread at home.


Over a drink and cake and biscuits mid afternoon there will be a chance to ask any question you like about bread  making ( including  about Yeasted bread if it will be helpful to you ) , and we will do our best to answer . Also Rick will explain a method known as baker's percentage  which will help you calculate how much of the various ingredient's you need. to make your bread , when you are descended upon at home by all your friends  who have got word that you make beautiful bread .


After our short 'office' break we'll resume by peeling  into the oven  your shaped doughs. As we load the doughs we'll explore different ways of slashing  the dough, explain the reasons why the bread is slashed .


Our oven is very different to what most of you will bake in , so we will at this point take some time to discuss how best to use your own ovens to achieve the kind of breads you would like. ( Operating temperatures, use of steam, oven stone, cooking pots etc. )


By the time we have done all that hopefully your breads will be baked and ready to come out of the oven.


Please bring some boxes or bags to take your vast amount of bread away with you !!


You'll also take home with you a rye starter  and a wheat starter  along with some notes to follow on from your day and help you make bread at home.




                                                            Happy Baking


© 2014 Mair's Bakehouse.