A Taste of the Past

Historical and Traditional Cookery

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Day-long Cookery Courses: Basic Bread Making | Further Adventures in Bread | Jam and Curd | Basic Baking | Sour Dough and Sponges | Fancy Breads | Mediterranean Breads
Evening Cookery Club: Christmas Treats
Other Services: Talks and Demonstrations | Recipes for Forty Hall | Catering

Sour Dough and Unusual Breads

Home-baked croissants
Home-baked croissants

This course is aimed at people who can make bread and pastry and who would like expand their repertoire and try something new.

Sough dough is basically a method of preserving your yeast. In a time before fridges, mechanised yeast production, easy transportation and celebrity chefs there were bakers, cooks and house wives all over the world who had to be skilled at keeping yeast alive. This was either in the form of ale barm or sour dough.

Yeast is a natural organism that lives in the air around us but is most easily found on grains of wheat and the skins of grapes. It survives in both very hot and temperate countries. The art of trapping the yeast and growing it in a clean environment until you have enough to make a loaf of bread is what our dough is all about. Once you have mastered this part then you can work on adapting your recipes for a flavour and texture that you like. There are lots of recipes for making this mix and the more that I read around the subject the more I find.

During this one-day course we will be:

The cost of the course includes all the ingredients, course notes, bread to take home, lunch and light refreshments.

Lunch is likely to be home-made soup with bread rolls, salads and a small dessert. Please indicate any food allergies or strong preferences on your booking form.

Croissants
Croissants
Sour dough bread
Sour dough bread
Pain au chocolat
Pain au chocolat
Sour dough bread
Sour dough bread

Booking and Other Information

To find out more information about any of the courses or catering on offer please call Claire Passaris on 07999 871 053.

To book a course please send a booking form and cheque to Claire Passaris, A Taste of the Past, 80 Orpin Road, Merstham, Redhill, Surrey. RH1 3EY. I do require payment in full at the time of booking as I have to pay for everything before the course. However I will not cash your cheques until I have enough people to run the course. Please give me your e-mail address or mobile phone number and I will send you a message a couple of days before I cash your cheque. I will also use it to tell you of any changes to the course details.