What they say about the Little Eye Sourdough Baking Classes in November and December

December course's white sourdough bloomer

"very useful to pick up tips from experienced bakers"

"We both really enjoyed the course and meeting the others and yourself and your wife. We would recommend your course to any budding bakers."

"Great fun, I learned a lot and gained a lot of confidence. The expression “it’ll be fine” will stick in my mind as I had got rather too uptight about following everything in Andrew Whitley’s book to the letter. It was good that the group  were at pretty much the same level of (in)experience, and the group dynamics were also very positive which is always a bonus."

"We had been dabbling, and seemed to always meet the same issues. We now have answers as to why our loaves were inelastic, and a whole better understanding of managing our starters. Our first post course loaves are just cooling now, and are way better in texture and crumb than our previous efforts."

 "The lunch was great with the best bread ever I had since I’m over here. I was very much surprised about the bread we did. It was unexpected. I know sour dough bread as greyish heavy bread with a sour taste ( as you’ll find it in the French speaking part of Switzerland). I didn’t know that sourdough bread also can be light and not at all with a taste of sour. This experience was great."

 "We had a wonderful time, in a really friendly and open environment, with a small group of like-minded 'bread-heads'. The atmosphere was supportive and encouraging, with lots of helpful discussion and educational digressions. Lunch was exactly right, wholesome and nourishing, and just helped continue the 'pleasure in good food' ethos of the whole day. We were pleased that we were able to produce a range of loaves that we would actually pay good money for, and have already had the joy of sharing some with our neighbours. A fully satisfying and worthwhile day, and a great way to spend a birthday!"