Feedback from our June class from Sarah and Stu:

Thank you for a wonderful day and and for sharing your skills and knowledge.  We really appreciate all the hard work and the preparation that went into making the course run smoothly today and for the wonderful lunch you provided.  It is inspiring to see your dedication to keeping alive the art of making real bread as it should be made using simple good quality ingredients:  sharing that with others is a gift.  We hope to be able to make at least a passable loaf!

  pictures from the June course, we carefully turn out the doughs we made in the morning onto a tray to bake the light pain de campagne

There won't be any more classes till October as we are away in September - but we will be back with our usual sourdough start-up, and a new enriched dough class in the autumn.

Islay Malt Loaf
For our Real Bread Week bake, we were on holiday on Islay in the inner Hebrides. There is an old rayburn there, so I experimented with an Islay Malt Loaf, a fruity, sticky, moist sourdough loaf. It worked out well - and was popular with visiting friends with a glass of local malt whisky.
We used fresh flours from Golspie Mill, the only mill I could find milling stoneground Scottish grain in Scotland.
We will have another run at it, in our home oven, and then maybe try it on the local market.