Using Local Grains .
Course time : 10.00 .a.m – 4.0.p.m Course for up to 3 people .
When we started baking organic bread here in 2007 there was no organic bread grain grown here in West Wales . In 2010 Felin Ganol mill organised for some wheat to be planted near Aberystwyth. In 2011 we were able to make our first breads made from flour milled from grain grown locally here in West Wales .
Since then interest in locally grown grains has increased, quality varies each year as nature has it’s say but we have certainly found the flavours from these grains once milled are wonderful .Flour milled from grain grown in west Wales is available from Y Felin Watermill in St Dogmaels and Felin Ganol Watermill in Llanrhystud and at some retail outlets , contact the mills for a list .
This course will take place at Y Felin Watermill where Emma the Miller has a nice Bakery room . There will be a chance for a tour round this lovely mill which was renovated by Emma’s parents Mike and Jane Hall in 1980.
On this course we will use Flour milled at Y Felin from grain grown in West Wales .
We will make two types of bread . A Sourdough Rye Loaf and a Yeasted tin Loaf .
The Rye will be make using a Rye Sourdough starter , this is the best method for making a good Rye Loaf .We will add a portion of Rye Starter to Rye Flour , mix it up ( like making a cake mix ) , rest it then bake it . We will also show you how to make your own Rye starter.
For the Yeasted Loaf we will use a method which commercial Bakers used many years ago called the Sponge method. This way of making bread uses a much smaller amount of yeast than most yeasted breads with the result being a more digestible loaf with a less dominating taste of yeast as found in many modern yeasted breads .
One of the aims of this course is to give you the confidence to bake at home .
You will take home the breads you bake on the day along with some written notes to help you develop your baking skills at home .
Tea, coffee and snacks will be provided . This course is suitable for all skill levels of breadmaking.