Workshops

NOTE: workshops are currently at Hornbeam Centre unless otherwise stated. We are still settling into our new premises at Blackhorse Workshops and hope to start running courses there this summer.

 

Fermenting foods.

VENUE:  Fermentarium. Blackhorse Workshop, 1-2 Sutherland Road Path, London E17 6BX. Dates: Friday 23rd May and Friday 20th June, 6:30 to 9:30pm
£30 Booking essential.

Fermenting gherkins - after 2 days

An evening of fermentation.  Learn how to ferment a range of vegetables to create refreshing new flavours. Create your own to take away, learn how to combine them into salads, solve the problem of allotment gluts and learn some preserving techniques. This course is for complete beginners and also for people who have already started fermenting but are not completely satisfied with the results. Friday 23rd May and Friday 20th June, 6:30 to 9:30 at the Fermentarium (Sutherland Road Path London E17 6BX).

Please book in advance – email hornbeambakers@gmail.com (with the relevant course/date in the email subject).

 

Sourdough Baking 1 with Simon and David.

VENUE: Fermentarium, Blackhorse Workshop,  1-2 Sutherland Road Path, London E17 6BX Dates: Sunday 22nd June, 11:00 to 16:00
£40 Booking essential.

Sourdough baking 1

Using sourdough culture is an ancientway of making bread. Come to learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and sponges and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a handful of new skills.

Please book in advance – email hornbeambakers@gmail.com (with the relevant course/date in the email subject).

*special*Special Diets Baking: Dairy Free/ Wheat free/Gluten free/Sugar free with Raju 

Sunday 16th March

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VENUE:  Hornbeam Centre, 458 Hoe St 11-4pm Cost £35* Booking essential *

This workshop cost reflects the cost of ingredients and is therefore higher than other workshops

Do you have an allergy, intolerance or just prefer healthy eating? Do you want to learn some methods, techniques, ingredients and recipes in special/alternative diets baking?

This type of baking can seem complicated so why not learn from someone who has good knowledge and experience.

Raju has been running a successful special diets business for nearly 3 years. http://www.naughtyandnicecakes.co.uk

This workshop will cover bread, cakes and cookies. We will be working with a variety of non-wheat, non-gluten, vegan/dairy/egg free and sugar free ingredients such as spelt, rice, buckwheat, corn, nut flours and natural sweeteners, thickeners and binding agents. Any specific requests are welcomed. A basic knowledge in baking is preferred for this workshop as well as enthusiasm to experiment!

By the end of the workshop you will receive some yummy treats, new ideas, recipes and skills to practice and take away with you.

Please book in advance to reserve a place at hornbeambakers@gmail.com

Shaping Breads with Raju Sun  Sun 30th March

VENUE: HORNBEAM CAFE – 458 Hoe St, E17 11-4pm Cost £30 Booking essential

shaping breads

Do you want to learn the basic, intermediate and more advanced fundamental techniques and styles of shaping dough to create beautiful bread?

We will be learning:

  • Pre and final shaping techs such as rounding, pulling and rolling.
  • Different styles of shaping such as rolls, batards, Kaiser, Epi, Plaiting/braiding..
  • Cutting and scoring techniques for final baking

By the end of the workshop you will receive various shaped breads to keep or share and some valuable skills to take away with you for the next time!

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

*NEW* Pastry with Raju: Doughs Sunday 13th April

photo 2 (1)

VENUE: HORNBEAM CAFE – 458 Hoe St  London E17 11-4pm Cost £30  Booking essential

Learn how to make flaky and puff pastry for sweet and savoury treats.

No more shrinking, cracking, breaking, greasy pastry!

We will make our own flaky and puff pastry from scratch! to make your own treats such as pastries and pies, learning all the top tips to successful tasty pastry!

Perfecting your pastry takes practice and persistence but it’s totally worth it in the end!

Please book in advance to reserve a place at hornbeambakers@gmail.com

*special*Alternative Baking – Gluten Free with Raju Sun 4th May

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VENUE: HORNBEAM CAFE – 458 Hoe St  E17 11-4pm £30 Booking essential.

We will be using only gluten free flours (such as buckwheat, rice, chestnut, millet, quinoa, tapioca, potato and lentil flours) to create baked goods, learning how to work with these flours a little differently than we would with wheat.

We will be making a basic loaf, pizza and sweet, naughty and nice treats.

This course is perfect for people who have intolerances or allergies to gluten, those who want to reduce their intake of wheat and use varied grains or learn how to bake for their intolerant friends. This will also be a great opportunity to meet others with similar diets and share ideas and recipes.

We will use both organic yeast, naturally fermented yeast (starter cultures) and non-yeast recipes. We will also use alternatives to sugar and dairy.

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

Alternative Breads with Raju: Wheat Free  Sun 18 May

rye chestnut buckwheat bread

VENUE Hornbeam Centre, 458 Hoe St E17 11-4pm £30 Booking essential.

We will be using ancient grain spelt, rye and gluten free flours (such as buckwheat, rice, chestnut, millet, quinoa, tapioca, potato and lentil flours) to create breads using alternatives to cultivated common wheat, learning how to work with these flours a little differently than we would with wheat. This course is perfect for people who have intolerances to wheat or gluten, those who want to reduce their intake of wheat and use varied grains or learn how to bake for their intolerant friends.

We will use both organic yeast and naturally fermented yeast (starter cultures), though this workshop focuses on variety of flours rather than sourdough baking.

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

Let’s have good bread on our tables!

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