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Course details

Bread Matters intermediate

Starts: 09 November 2013 10:00
Ends: 10 November 2013 16:00

Macbiehill Farmhouse, Lamancha, near Edinburgh

This course is for

  • people with some experience of breadmaking
  • those who can make basic loaves okay and would like to be a bit more adventurous, especially with sourdoughs and handling wet doughs
  • people who’ve enjoyed the Bread Matters Fundamental course and would like to learn more
  • anyone who wants a loaf-enhancing weekend away in a great place with like-minded people.

You will learn

  • ways of improving on your basic loaves and using different flours to expand your repertoire
  • more about fermentation, especially the bacterial process that is key to good sourdough
  • why water content is critical to really good bread and how to handle those sloppy doughs
  • how to shape, prove and ‘slash’ authentic hearth breads (and lots about wood-fired brick ovens)

You will make and take home

  • six or seven different products made with a variety of flours and fermentation techniques

You will also get

  • a signed copy of Bread Matters by Andrew Whitley
  • an organic fairtrade cotton apron
  • coffee, lunch and tea (all organic, with much of the food grown on the Macbiehill smallholding)
  • a three-course dinner on the first evening (partners or friends can come too, for an extra charge)

The course lasts:

Two days: 10am to 5.30pm; 9.30am to 4pm.

Cost £395. 20% discount on any course booked and paid for in full before 30 September 2013. Please telephone or email Andrew@breadmatters.com to book and quote your Soil Association Membership Number to get your discount.

For more information, please visit our website: www.breadmatters.com



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The Soil Association's Organic Farm School is supported by the Daylesford Foundation.

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