FIELD TO LOAF SOURDOUGH WORKSHOP
NEXT WORKSHOP DATE WILL BE on a Monday in APRIL 2025
(once the spaces are filled we will arrange the exact date)
The workshop will be led by experienced baker Rosy. This hands-on sourdough class is an ideal starting point for home bakers and those new to baking with regionally grown grain. The intention is to create confidence in sourdough baking alongside a wider understanding of diversified cereal growing here in the UK.
We will explain the science of sourdough bread and demonstrate the flavour potential of using stoneground wholegrain and sifted flours. You will take home a sourdough culture with guidance on how to maintain it for sourdough baking at home.
You will learn how to mix, shape and bake two different sourdough breads, including a classic country loaf and a rye bread, using flour that has been freshly milled, from grains grown on Gothelney Farm.
After lunch, we will take a walk around the farm and meet Fred, the farmer behind Gothelney, while learning about the farm’s journey towards agroecology and the work that is taking place to reimagine the grain chain.
See SHOP for full details and booking
ADVANCED SOURDOUGH USING REGIONAL GRAINS
NEXT WORKSHOP DATE WILL BE on a Monday in APRIL 2025
(once the spaces are filled we will arrange the exact date)
The workshop will be led by experienced baker Rosy who runs Field Bakery at Gothelney Farm. We will experiment with milling, fermenting, baking and tasting alternative wheat varieties grown here at the farm.
After lunch we will then we will head out into the field to talk to Fred the farmer. This is a great opportunity to learn and ask questions about the farms journey into agroecology and see for yourself the innovative farming practices happening here at the farm. We will also talk about our part in the South West Grain Network.
Discussion in the workshop will include:
What an alternative grain economy might look like, one that is human scale, non-commodity and grounded in friendship and collaboration.
Fermenting, malting and scalding of wholegrains for flavour and nutrition.
Fresh stoneground milling and some simple observation based tests for assessing flour.
What our role can be as bakers is in creating a more regenerative food system.
Soil health, and diversity at the farm and how that means a more resilient and exciting future in food.
Tea, coffee, cold beverages and snacks will be provided throughout the day. Lunch is also included and will feature delicious, seasonal produce from Rosy’s allotment, the Gothelney garden and other local producers.
This workshop is aimed at Professional and Micro Bakers wanting to branch into using more regional grain but we welcome enthusiastic sourdough home bakers too. Please do email info@fieldbakery.com if you have any questions.
See SHOP for details and booking
PAST WORKSHOPS:
Here are some of the brilliant workshops that have been held in the past at Field Bakery.
SUMMER PUDDINGS - making fruit focused desserts using local grains taught be Anna Higham
This class will be a celebration of fruit forward cooking. The main focus of the day will be creating a summer pudding. First of all making a loaf of milk bread using Gothelney Farm flours before learning how to create the fruity mixture to fill the pudding with. You’ll take the summer pudding home to enjoy the next day. We will also spend time talking about how to pair grains, nuts and different sugars to bring out the best of each fruit that comes into season. Anna will bring along a selection of preserves to taste and show how the flowers, leaves and seeds of summer fruits can be used to add further flavour to your fruit based puddings. We’ll use some of these preserves to create flavoured meringues to enjoy with lunch.You will have a chance to walk around the beautiful Gothelney Farm with Fred the Farmer here and learn a little about the farming system.
Anna Higham is a Pastry Chef and author of the recently published cookbook, The Last Bite. She has spent 10 years working in some of London's best restaurants (Lyles, Flor, The River Cafe) creating highly seasonal, ingredient-led desserts.
PASTA using LOCAL GRAIN taught by Elisa Bozzarelli of Cibomatto Bristol
In the beautiful setting of Field Bakery at Gothelney Farm, surrounded by fields growing a mix of grains and piglets we will spend an enjoyable day together using our hands learning the art of real Pasta with Elisa. You will learn about the regional origins of the different pasta types (egg pasta tagliatelle and tortelli and semolina for cavatelli and orecchiette) and how to adapt traditional Italian recipes using local seasonal ingredients for the fillings, sauces and pastas. We will prepare and enjoy a meal together as well as time spent outdoors with Fred the farmer here at Gothelney Farm, learning more about how we might create and support a more local pasta supply using diverse locally grown stonemilled grains.
Workshops for your team of Bakers…
Interested in supporting regionally grown grain but not sure where to start? If you are interested in booking a day of continued professional development for your baking team focused learning about farm direct flours please message info@fieldbakery.com, we can take groups of up to 6-8 bakers at a time.
