Little Eye is looking forward to getting our Autumn classes scheduled - to get things rolling, we have set out first date for October 3rd at St Bridgets kitchens in West Kirby, 10am till 4 am.
Recent emails from people who enjoyed the class include these from Rose:
"

My baking is still going strong thanks to your marvellous course in April.  I'm pleased with the results most of the time, though I find my rye loaves tend to be sticky, so only good for toast, any suggestions?

Also, I'd love to bake the delicious fruit loaf we baked on the course (sultanas and fennel), please can you send me the recipe?       "

 and Doerte:

I am still having fun making sour dough bread, and was wondering whether you would kindly forward me your raisin bread recipe, which I seem to have forgotten.

My family are really enjoying the bread. 

Bread-making is a great source of enjoyment, and as the emails show, people go on to develop new recipes and improve - and we enjoy helping in that process.

Our recent Start It Up class - with our back of house team Oli and David getting to grips with the baking

KIWI cultures

There are some big sourdough culture businesses in the rural society of New Zealand - look at
http://www.breadnz.com/en/index.htm
 or
http://www.breadman.co.nz/
We are over there for a holiday and adventure and hope to track down some interesting bakers and cultures - amongst the beaches, mountains and cities.

Back mid-March, for bread-making and the class. Maybe with a new Kiwi culture or recipe?

Palms delicatessen in West Kirby is closing down. It has been bought by Rubens Coffee stores. We have sold there for the last 3 years - for the moment, it is not clear whether the new shop will be selling bread, or not - so anyone who wants our bread in West Kirby, do get in touch by email ( info@littleeye.org.uk ) or phone 01516259221 if you want to order direct from us in the meantime.

Little Eye bread still on sale this and every 4th Saturday of the month at the West Kirby Farmers Market - and on Saturdays at Whitmore and White food hall in Heswall.

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. "

 

 

 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.

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/