Workshops

BREADMAKING CLASSES with LoveBread:

Real Bread: An afternoon of breadmaking
Saturday 21st April. (sold out)
12pm – 4pm

What better way to spend an afternoon than learning to make two terrific and tasty breads.

Start with an oats, spelt & honey loaf followed by traditional English muffins – all made with organic flours and using traditional methods. Find out more about different flours, recipes and techniques.

Suitable for all levels of experience.

Light refreshments included.

Cost: £50  Book Online

Real Bread: Basic Breadmaking
10am – 3pm
Sunday 13th May (1 place available)
Sunday 24th June

This is a great introduction to the basics of breadmaking. Learn about selecting ingredients and our sponge and dough method as well as hands-on kneading, shaping and baking. Always a popular workshop, we aim to inspire and improve your breadmaking skills.

Feel confident to try again at home after making our overnight white and brown loaves and rolls plus a delicious Italian focaccia.

Light lunch and refreshments provided.

Cost: £70 
Book Online for 13th May
Book Online for 24th June

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Breadmaking in a Day, 10am-2pm,
Wed 9th May: Chilli cheese & onion bread and brioche twists
Wed 20th June: Walnut malted bread and sultana & honey loaf.

Join us on one of our weekday breadmaking sessions. Learn about organic flours, kneading and shaping techniques, enriched doughs and using pre-ferments in bread.

Make a savoury and sweet loaf using a range of ingredients.

Suitable for all experience levels. All ingredients, light lunch and refreshments included.

Cost: £50
Book Online for 13th May
Book Online for 20th June

Chilli cheese and onion bread

Real Bread: Introduction to Sourdough
Sun 15th July: 10am – 3pm

Sourdough bread gives you great crust, crumb and flavour plus benefits for health.

We will guide you through:
– making your own starter and feeding it
– flours and fillings
– shaping and baking
– plenty of tips and tricks

Includes proving basket, scraper and bag of organic spelt

Cost:  £85  Book online

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Real Bread: Filled and Flavoured
Sun 5th August
10am – 3pm

Want to make your own bread using a range of fillings and flavours, using slow fermentation methods and traditional techniques. We will show you how to work with filled doughs, shape different styles and work with a combination of great ingredients. Suitable for beginners upwards.

– Sultana and honey bread
–  Seeded wholemeal rolls
– Walnut malthouse loaf

Cost: £80 Book Online

sultana and honey bread

WORKSHOPS BY LOCAL FOOD PRODUCERS:

Baking for gluten free and wheat free diets with Georgia Mack from The Plot Café
10am – 3pm
Sunday 22nd Aprilplot logo

Want to bake for someone who needs gluten free or wheat free? This all day course will offer practical ideas and tips for baking tasty treats. You will be guided through recipes including cakes, flatbreads and pastry to help you feel more confident cooking for friends and family with dietary needs.

Please note: the course takes place in a kitchen where gluten and wheat flours are regularly used so is not recommended for anyone with very sensitive allergies and any products made as part of the course are likely to contain traces of gluten and wheat. This course is designed for those wanting to bake at home for specialist diets – we would like to know when you book what dietary requirements you have or are baking for so we can make sure all recipes are appropriate. All recipes will be vegetarian and can be vegan if required – if there are any further dietary needs we will do our very best to meet them.

Cost: £90  Book Online

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Sauer- Power (Lacto-Fermentation with Plenty)
Monday  23rd April    1pm – 3pm

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Fermentation is the transformation of food by various micro-organisms to make it more digestible, more delicious and to preserve it.  Surprisingly an estimated one third of all food eaten by humans worldwide is fermented. Fermentation techniques have been used for centuries in most cultures to make a wide range of traditional products.  This session will focus on lacto-fermentation, which harnesses lactic acid forming bacteria to make a range of pickles and ferments.

We will taste and make sauerkrauts, kimchi, fermented sauces.  Snacks, drinks and ingredients included.

Plenty was launched in 2015 to address the issue of food waste and surplus produce at St James Wholesale Market in Bradford (www.plentyatthesquare.co.uk).  We are committed to waste free, local and seasonal food which makes the best of what we have. We now run our vegetarian/vegan café, offer catering, make preserves and run a produce exchange.

Cost: £35    Book Online

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Probiotic Drinks with Plenty (kombucha, kefir, kvass, ginger beer)
Saturday 19th May
1pm – 3pmplenty logo

Join us for a relaxed session of tasting and making delicious, naturally fermented drinks.  These v.low/no alcohol, tonic beverages harness natural yeasts and bacteria to make effervescent drinks, rich in probiotics. We will explore a range of techniques, some of which use starter cultures – kombucha, kefir, kvass, ginger beer.    Come along and discover the fascinating and ancient art of fermentation.

Snacks, drinks and ingredients included.

Plenty was launched in 2015 to address the issue of food waste and surplus produce at St James Wholesale Market in Bradford (www.plentyatthesquare.co.uk).  We are committed to waste free, local and seasonal food which makes the best of what we have. We now run our vegetarian/vegan café, offer catering, make preserves and run a produce exchange.

Cost: £35  Book Online

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Pork Pies & Piccalilli
11am  – 2.30pm
Sunday 8th Julypies logo

Join Jacqui of Penistone Pies & Puddings to  for this introduction to one of the all time British classics – the pork pie!

Not only will she show you how to make the unique hot water crust pastry but she will also instruct you how to create a meat filling fit for a king. As well as catering for traditional pork pie lovers, Jacqui will reveal how to customise your pies to introduce different cuts, types of meat and additional ingredients to give them your own distinctive flavor.  Jacqui will also demonstrate how to produce your own gourmet crunchy farmhouse piccalilli to serve as the perfect accompaniment to this classic pie. On completion of the course you will take away your own two pork pies created by you to share with friends and family and a jar of Jacqui’s fabulous crunchy pork pie piccalilli.

We provide everything you need for the workshop, all you need to bring is an apron and a bag to carry your goodies home. Courses include refreshments, a light lunch and all ingredients.

Cost: £75  Book Online

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October Half Term – Junior Bread Club Returns

Looking forward to meeting our new young bakers this October half term.

With a Halloween theme, we’re offering the younger members of our baking community the chance to learn to bake some spooktacular breads….We have places available still on the Saturday 29 October course. Book online here

Check out our facebook page, twitter feed and website for updates, including pictures of how they got on, and what they made.