Cash-strapped times make us all (k)need the dough, literally. Home baking, particularly bread, is having a huge resurgence. And we like that. Courses on the subject are booking up as quickly as yeasty loaves are rising in ovens around the world.
So save money, leave your supermarket sliced loaf on the shelf to contemplate its chemicals and additives, and opt instead to fill your own kitchen with arguably the best smell in the world – home baked bread (and we promise you, it really is cheaper to bake your own).
Courses prove that bread-making is not only easy, but that the flavours, shapes and types you can make are endless. Bakers often add the prefix ‘artisan’ to their job title – bread making has become a craft. Quite right.
Photo by cesarastudillo
Carl Shavitz, founder of the Artisan Bread School, is an artisan baker who trained in the UK but who teaches all over the world. You can learn with Carl in Tuscany, New York, Florida, New Jersey, Ireland, Cambridgeshire….
We’ve heard great things about St Martin’s Bakery in the Scilly Isles. Does it get any better than learning to make fantastic breads, pastries and pies in one of the most beautiful places in the UK? Book now before the secret’s well and truly out.
Photos by Carlton Browne
Yeast-intolerant? Avoiding wheat? All covered. Courses cater for all diets and such intolerances don’t mean you have to miss out.
There’s even a Bakers Blog at The Fresh Loaf website - and more recipes than you can shake a french stick at.
Kitchen gods and goddesses, sandwiches just got great again. And toast is officially trendy.
Photo by Phil Hawksworth
If you know of any other courses out there, let us know.
