Little Eye is a specialist micro-bakery making sourdough bread by hand from our 30 year old traditional leavens. We use good quality ingredients, with no additives or animal products. We offer hands-on sourdough baking courses for home bakers, serving the North West and Wales.
BREAD MAKING COURSES
We are delighted to be back for some autumn bread-making classes.
Our first date next date is November 9th - only a couple of places left
As usual, we will be at the St Bridget's Centre, making four different sourdough loaves, plus a pot of starter, to take home.
Our informal, hands on classes last from 1-6pm, with a tea break for a freshly baked fruit loaf and soft drinks.
Come and join our baking session, learning new skills for a relaxing (and busy!) afternoon.
A second (provisional) date for November 9th will be firmed up shortly.
Thursday, 21 September 2017
Tuesday, 6 June 2017
We are taking part in a global research project into how sourdough works. Our 25 year old starter is now in Tuft University lab in the US, doing its stuff. To read more about it click on this link -
http://robdunnlab.com/projects/sourdough/
http://robdunnlab.com/projects/sourdough/
Monday, 10 April 2017
Tuesday, 7 February 2017
Home mills and local grains
The Grain Sheaf
On a trip down to the Welsh Borders, we were surprised and delighted to come across Jan Williams in Oswestry Market, with her start-up business The Grain Sheaf http://www.thegrainsheaf.co.uk/
Jan has worked incredibly hard to source a real variety of grains grown in the Borders and adjacent areas - including oats and barkey and spelt alongside many strains of wheat.
And she sells home kitchen mills from Komo, the best and most beautiful kitchen top mills around.
She herself has a commercial version and can mill up to a sack of flour at once. Buit the smaller sizes are easily enough for home bakers. Have a look at her site - and admire her tenacity and commitment to fresh, local grain. Bravo Jan!
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