Baking Together at Corris Forest School

We have both been baking on and off for most of the time we've been together , over 40 years. In that time Maggie has provided bread for our large family. Rick has since the mid 70's gained baking experience through working in a number of small commercial bakeries.

For the past 6 years Rick and Maggie have worked together developing a range of Natural Fermented Breads and Pastries specifically using just  100 % Stoneground Organic Flour  milled in small independent naturally powered mills.

We were very lucky to have access from 2010 to some local  Welsh  grown grain which had some challenging characteristics'  which lead us to develop a number of loaves designed to cope with these characteristics' which often came about because of  poor weather conditions. Our greatest pleasure was during 2011-2012 to be able to use flour grown and milled locally as the sole flour in our Wholemeal Loaf . It had great taste and was very useable in the Bakery.

Learning to use Flour which most Bakers would regard as non- bread quality has helped us as Bakers to expand our knowledge of Flour use , which we feel in the changing climatic conditions of today will be knowledge needed in future years to come .

At present,  together ,and with part time help from within our family, we produce upwards of 400 Sourdough Loaves  and a variety of pastries each week.

We hope our knowledge and experiences of Bread making will be useful to you to help you develop your own Journey with Bread, we look forward to meeting you,

Rick and Maggie

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