There is something especially satisfying about getting your hands into dough and creating a tasty, nourishing loaf of bread to share and enjoy.
Bread Matters short courses bring you the skill to make real, slowly-fermented bread from simple, natural ingredients; no tricks, no additives, no chef-demonstrations. You'll be in good company, amongst a small group in our farmhouse baking studio with its large wood-fired oven, and in a lovely setting overlooking our small organic farm and the Borders hills. Courses last for one to three days. You'll be making great bread for a lifetime.
