At the weekend Tom Baker from Rye & Roses was joined in the Taste the Wild woodland kitchen by some amazing people wanting to know more about bread and how to make there own consistently good, wholesome bread at home.

This hands-on course led by baker Tom Baker took bread back to its essential ingredients – flour, water, salt and yeast. Based on these basic building blocks everyone made  rustic white loaves, wholemeal seeded rolls, sourdough bread, ciabatta, fougasse and pizza, which we ate for your lunch. Everyone also made an enriched brioche dough to take home and bake the next day.

In 2022, Dan from Stark Farm Bakery will be instructing on this course. To find out more and book to join us please take a look at the course page here: Back to Basics Bread

All of the breads are baked in Earth Ovens in the Taste the Wild woodland and we also run courses to teach you how to build your own at home or at a community project: Build an Earth Oven