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

 

New community interest company for Wirral

Better Food - bread-making initiative to tackle low skills and food poverty

Little Eye is setting up a new social enterprise to bring bread-making opportunities to people currently using Foodbank charities who can't make best use of the food as they have the baking & cooking skills. Starting this autumn, first classes will be running in Leasowe, and then repeating in Tranmere. Opportunities to spread the programme will be researched. This is in line with our belief that tackling food poverty with improved knowledge and skills is the way forward.
We will update the story on this blog as we go.

See our Bread On the Table page on the menu on this page, for details.