I'm passionate about bread, real bread, made with just flour, water, salt and yeast.
I particularly enjoy the process and taste of sourdough bread which uses wild yeasts instead of commercial yeast.
I prefer to use organic stoneground flours such as those from Bacheldre Mill in Powys and Felin Ganol in Ceredigion. Any added ingredients, such as dried fruits, nuts, sugar, butter, eggs, etc are good quality, usually organic and/or fair trade.
I offer bread-making classes, inc. specifically sourdough baking classes, in my own home. Classes are small, friendly and relaxed. Forthcoming class dates can be found on the course page, or send an enquiry via email. Take a look at the Testimonials pages to see what past participants have thought.
If you share my concern at the poor state of mass-produced bread in Britain & want to support a return to delicious, nutritious bread, join the Realbread Campaign (at least take a look at their website!).