Time & Location
22 May 2021, 09:00 – 17:00
FarmED, Honeydale Farm, Chipping Norton, OX7 6BJ
About the Event
Enjoy a day with Matt Saunders our very own resident baker, learning all the basic knowledge and skills to produce delicious homemade bread, as well as an education into the history of the grain and the health benefits of sourdough.
Using traditional methods and flour produced from the heritage grain grown here on the farm, we will teach you how to make and maintain a sourdough starter, folding, proving and finally baking using our amazing wood fired oven. We will also cover how to bake in a standard home oven.
We explain why it is so important to use good quality ingredients, and how different types of flour will affect a loaf.
We will also cover the nutritional benefits of sourdough bread and why this is so much better for health than preservative-laden commercial breads.
In between preparing the dough, you’ll enjoy a guided farm walk to see where the crop was grown and learn more about the history of heritage grain.
For lunch you’ll help preparing sourdough pizzas to cook in the wood fired oven, served up along with a salad prepared from vegetables from the kitchen garden.
As well as your freshly baked bread, you will also take home some sourdough starter, to inspire the start of your home-baking journey.
£95pp including bread and starter to take home, refreshments and lunch
Ticket includes bread and starter to take home, refreshments and lunch£95.00Tax: VAT included