Fresh from a trip to Slovenia, it's now time to bake!
In this newsletter, a glimpse of my trip to Slovenia, a 10 year old's favourite way to eat bread and dates for upcoming classes.
From grain to loaf
One of the highlights was to visit a young miller Andrei of Spiljanev Mlin who is growing grain organically. He then mills it then makes bread and sells it and the flour in the local market! Crops are grown in long wide strips rather than in whole fields. I found him very inspiring.
Of course I had to bring some of his flour back - it just made it into the baggage allowance - to try!
Here's the wheat/rye mix loaf hot from the oven
I recently taught a class of nine and ten year olds. Before the class they were asked to describe their favourite way to eat bread. I just love this description!
Bake Bread with Danielle
Get away from all the stress and strains and spend half a day learning to make loaves you'll want to make again and again.
Have a fun interactive few hours creating home baked bread. With a large choice of flours and seeds you can make a delicious and nutritious loaf.
We spend around 3 hours baking, stopping for a light lunch along the way. You'll be amazed at what you achieve
Next scheduled classes: 8 July, 19 August and 23 September. £75 per person or £140 for two booking together. Payment in advance is required.