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Breadmaking Classes
August 2020

Dear <<First Name>>

Bringing you Busting Bread Myths, Bread in the Garden, Bread Online and Bread Chat


The first Bread in the Garden classes have been great fun and luckily the weather has been kind! One unexpected benefit was that the participants couldn't see the mess the kitchen was getting into!

In this edition - I'm busting some bread myths, introducing the second Bread Chat, a seasonal recipe, latest courses and bread news focuses on Lebanon.

Time to question what cookery book writers are telling you

In July, a group of us held our first Bread Chat on Zoom. We had a lively discussion on yeast and tried to bust some of the myths. In September, we’ll discus sourdough starter.

We all bake bread in our own way, and certainly don’t agree on everything, but when dubious instructions are spread time and again, we despair. These are bread myths that are passed on again and again without question.

Following a professional breadmaking course as I did in France means you become pragmatic. If  you have a lot of bread to bake, you want to do so in the simplest way, using just the right amount of ingredients and of course, ensuring you are maximising your profit. The flavour goes without saying!

We have heard many times when we have queried why certain instructions have been given, “Oh, it is to make it easier for the readers”. Rubbish!

Recipes are checked for accuracy, we hope, but is the method ever questioned? We think not.

Read on to discover some of the worst.

Bread Chat 2

Online Bread Chat - Sourdough Starter

Wednesday, September 2, 2020
8:00 PM - 9:00 PM on Zoom suggested donation £4

This is the second in a series of Bread Chats on different topics relating to bread. In our first session, participants from all over the world took part. 

Do you have a burning question about sourdough starter? It's your chance to put your bread question to our lively panel of bakers. 
Questions might include?
  • Should you discard your starter?
  • What do I do when I am on holiday?
  • How do I create a starter with rye flour?
  • How do I know it is ready to use?
Submit your question about sourdough starter on the Eventbrite registration form. Zoom meeting information will be provided once close to the meeting time.

Looking forward to meeting you online!
Book your place

Win a ticket for Bread Chat

If you'd like to win a place for Bread Chat on Wednesday 2 September at 8 pm (GMT+1), send me a picture of what you've been baking in the last month by 10 pm (GMT+1) on Wednesday 26 August. 

Courgette Brownies

If you have a glut of courgettes, here's how to use some of them in my courgette brownie recipe
Courgette Brownie Recipe

Online Bread Courses

Online one to one sessions are available at a date and time to suit you: £15 per half hour tuition. We have an initial chat about what you'd like to work on, then set the number of sessions - usually 2 or 3.

Find out more: Rofco Oven introduction

One to one baking sessions

One to one sourdough

Check out some of the breads participants have been making below. 
Sal's Baguettes
Toni's Sourdough
Claire's savoury tear and share

Bread in the Garden

Whilst we have the chance of some reasonable weather, classes are being held in the garden. Rather than set dates, contact me and I'll suggest a date and time to suit you.  Consider Breadmaking Basics, Sourdough or something else entirely! Price is £120 for two people. See what you might make in 3 hours as two ladies recently did!
Bread in the Garden

The Mavia Bakery Lebanon


I am sharing this story posted by the Small Food Bakery  I am sure we were all shocked by what happened in Lebanon. 

"Last week, my friend and comrade @brantstew saw his home and bakery devastated in the unprecedented explosion in Beirut. Horrified by images showing the aftermath of the blast and collectively convinced that bread is at the heart of building & rebuilding, an international community of small and compassionate bakers around the world have been rallying to support Brant and @maviabakery to raise funds to rebuild. It doesn't matter where we are in the world, however far away, we can all share the same aims for peace and empowerment at a grassroots level. When the chips are down, we step up.

Some of our customers may remember Brant from his visit back in 2018 when he cooked for #smallfoodsupper, since then, he has been busy creating @sadalsuudfoundation and @maviabakery in Lebanon, with the aim to provide a literacy programme for refugees. Mavia bakery was opened to provide a funding stream for the foundation, but also to create a community that brings together people from different backgrounds, a small and powerful way to heal fractures in the city.

If you want to join in this heartwarming and hope-giving chorus of support, you can donate via paypal to sadalsuudfoundation@gmail.com or even better, buy a tote bag sporting this special illustration by @bradytheblack detailing the bread making process at Mavia. All funds raised will go to repairing the bakery and production of meals for people in the city who have lost their homes".

You can purchase a bag in the next 7 days. 
 
Please pass this newsletter on to someone who will enjoy it!

Happy Baking!
Danielle
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