Using Local Grains .
Course time : 9:30 .a.m – 5.0.p.m Course for up to 6 people .
When we started baking organic bread here in 2007 there was no organic bread wheat 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. Although quality varies each year as nature has it’s say , it is now possible, thanks to Felin Ganol , to buy flour milled and grown here in West Wales.
On this course we will use flour that has been milled by Felin Ganol mill from wheat grain grown here in Wales .
As we will be using the sourdough method of breadmaking we will show you how to make and maintain a sourdough starter. A starter is simply a fermented mix of flour and water and replaces the need for the baker’s yeast used in other breads .
Time is the most important ingredient in bread making and from when you mix your dough until you bake it normally takes about 8-9 hours . As our course time is a bit shorter we will prepare doughs for when you arrive and begin the day by teaching you some dough shaping techniques .While the doughs are rising we will back track a bit and take you through the dough mixing process.
When the doughs are ready we will bake them in our wood fired oven .
At the end of the day you will take home with you a freshly made sourdough starter along with the bread which you have baked .
Tea, coffee and snacks will be provided . This course is suitable for all skill levels of breadmaking.