This one day advanced bread-making course concentrates on using a ‘Mother dough’ to produce a dough within a working day.
This course concentrates on using a ‘Mother dough’ to produce a dough within a working day.
The basic laws of fermentation still apply but we will be concentrating on technique. Learn about blending flours and the reasons why we do this.
Try your hand at
This is a very full and complex day and breaks will be governed by production. You will get more out of the day if you have previously attended the basic course.
No. of places per course: 6
Price per person includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by Shipton Mill.
Courses start at 9:30am but please try and arrive by 9:15am. The day will finish around 4:00pm.
You may cancel at anytime but if we are unable to fill the place then we will be unable to offer a refund. So please give us as much notice as possible.
Location: This course takes place in the test bakery at our Frampton Mill site in the village of Frampton-on-Severn (click here for Google Map).
For those requiring a place to stay in the village, Frampton Court Estate offers beautifully furnished rooms and fabulous views. See their website for more details www.framptoncourtestate.co.uk
We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...
We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...
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Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...