BREAD MAKING COURSES

Places now available on our Start It Up sourdough course on February 3rd 2024 and our next on April 6th. Make four sourdough loaves to take home. £100 for a 1-6pm day. Vouchers available. info@littleeye.org.uk

Wednesday 10 December 2014

comments from our October & November classes :

We had a couple of great days, piloting our new Follow-up class, and doing the Start It Up sourdough.......


pictures with thanks to Nic and Hil at Komaru outdoors        

"A day off from the woods today. After spending so much time baking campfire bread, we decided to learn how to do it properly. Thanks to baking guru Malcolm Williams and his fab team at Little Eye Bakery for a brilliant day - and all the lovely people we met there. "

 

Komaru outdoors's photo.








 

 Making traditional Russian Borodinsky bread - rye with molasses and caraway seed.

 




"Just wanted to tell you how much I enjoyed the day on Saturday. I am the one for whom there was not enough wholemeal dough, if you remember, we added some of the white dough and mixed them. It was delicious.

The fruit bread baked beautifully the next day ---- sampled some, the rest is  now sliced and in freezer.

Borodinsky Rye so good I have already baked another one. The only problem will be to stop eating too much !"

Patricia A


"I attended your sourdough course last week and wanted to say that I thoroughly enjoyed it and have successfully made the Rye and Wholemeal loaf recipes.

 It was a great day and could you also pass on my thanks to your wife for the lovely lunch she provided "

Wendy K. 

"I really enjoyed the day, it actually gave me a feeling the I might be in control of the process and not the reverse.  So  I can say that the course exceeded my expectations.  I can't suggest anything that needs adding or changing to the day but my experience makes me think that I'll have some more questions as I get stuck in to the baking. " Tim A 


"A week late, but Nick and I just wanted to thank you for an absolutely brilliant day – we both learned so much and thought the course was great.
And the lunch was delicious too, what more could you ask?
Haven’t tried out our new skills yet, but watch this space.  "


Hil B.







Bread on the Table - Community Baking course

We completed our first pilot classes in December, and have road-tested our 3 sessions, using simple rolling dough method. We just kept a bit of dough from each session, and used it to make dough for the next.

After Christmas we will be piloting the outreach to users who will gain health and financial benefits from baking.


A traditional rolling dough method means you only need flour water and a pinch of salt to make your bread. In 3 sessions, people learnt to make up the dough the night before to bake the next morning, and to handle, shape and bake three diferent sourdough-leavened bread.

One husband loved it, and the other wouldn't touch it!

Our pilot is part-funded by a Wirral Public Health Innovation grant.

Thursday 30 October 2014

Medecins Sans Frontieres - Little Eye contributions

We are proud to donate a place on our bread class as first prize in a Charity Bake-Off event organised by Wirral Public Health Team to raise funds for the wonderful front-line response from MSF to the Ebola outbreak in West Africa. We also made bread for sale on the day. The winning bake was a chocolate and toffee cake.

We look forward to welcoming the winner to our January class.

 http://www.msf.org.uk/


Monday 29 September 2014

Enriched doughs for English buns; baguettes; and breads from the Med  - our new Sourdough Follow Up class is on the way! 

We are starting on October 27th with bakers from our earlier classes, and then we are opening up for bookings on December 6th. This course is for people already baking their own bread regularly, or who have already done some sourdough baking and want to expand their range.
We will be making


                    baguettes and boules
                    white and light rye – or a cheese loaf
                    enriched dough (eggs, butter and sugar) – Chelsea/almond buns
                    a hybrid sourdough made with a non-wheat starter eg teff or gram flour 


The course will be a similar price range to Start It Up class (currently £90), depending on ingredient and venue costs. Lunch will be included with the all day class 10-4.


  • email us if you're interested - info@littleeye.org.uk