There always seems to be a lot to celebrate in February, the days are eventually getting longer again, the hens are starting to lay eggs regularly after their winter break, Valentine’s Day, my allotment anniversary, Andy’s birthday and, of course, it’s REAL BREAD WEEK!
The annual opportunity to really shout about how good Real Bread is, made with traditional techniques and simple ingredients. If you don’t know what we mean, just read the list of ingredients on the back of a supermarket loaf…
On a recent course, a returning guest said that she hasn’t bought a loaf of bread since coming here last October – I did check whether that was because we’d put her off, but she said ‘No, I make all my own bread now!’
As I’m not running my micro-bakery every week at the moment, I’m focussing on teaching skills to others, passing on all that I’ve learnt. Whilst my writing is reaching a wide audience, coming to Hen Corner for hands on experience will always be the best way to develop your skills and improve your technique. A simple bread dough needs only flour, salt, yeast and water and with a little bit of ‘know-how’ you’ve got loaves, pitta, baguettes, pizza, rolls, breadsticks – all from the same batch of dough.
For those a little more adventurous, or experienced, there is wonderful joy to be found in taming wild yeasts to create a natural levain. On our Full Day Making Sourdough we make a number of different breads, including our Cranberry and Pecan Sourdough that proudly holds a Great Taste Award.
If you are wanting to learn some special bakes, that are perfect for a picnic – or freeze easily if you just want one at a time, Making Bagels, Muffins and Swirls teaches three different techniques with dough. Bagels are poached, English Muffins are griddled and Pesto Pinenut Swirls are baked. Mmm, I haven’t had homemade bagel for while…
Finally, let me tell you about a special course that we only run about once a year – Introduction to Gluten Free Baking. We completely appreciate that some choose to, and some absolutely must, avoid gluten and so this course teaches four of my favourite bakes that simply don’t have any wheat in them. Our classic Quinoa and Buckwheat loaf, Cheese Scones, Multi Seed Crackers and our decadent Chocolate Chilli Cake. If this is for you – or someone you know, do book in and create bakes to be proud of – with all natural ingredients.
Coming up at Hen Corner:
February
Introduction to Making Bread Wednesday 26th February
March
Making New Cheeses Wednesday 5th March
Family Feathers & Fun Saturday 8th March
Making Bagels, Muffins & Swirls Tuesday 11th March
Full Day Making Sourdough Tuesday 18th March
Making Cheddar, Stilton & Sourdough (Two Day Course) Friday 28th & Saturday 29th March
April
Introduction to Making Cheese Wednesday 2nd April
Introduction to Easter Baking Tuesday 8th April
Cheese Together Thursday 10th April
Easter at Hen Corner Saturday 19th April
Introduction to Scandinavian Baking Tuesday 29th
Introduction to Gluten Free Baking Wednesday 30th
Other news:
- This year’s marmalade was the best batch ever – so I entered it into the World Marmalade Awards, fingers crossed!
- I planted up a new rhubarb patch in the home garden, the first leaves are budding through already – I can’t wait
- Andy helped me finish the water harvesting system at the allotment, I’m hoping for a bumper harvest this year
Jobs for the week:
- Prune back the winter clematis now that it’s finished flowering
- Seal up a gap in our bay window roof where wasps were nesting last year
- Clear and prep beds at the allotment for planting out potatoes
Are you enjoying the sunshine? Have you started sowing seeds yet?
I hope to see you soon,
Sara
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