Events & Courses

Introduction to Wood-Fired, Sourdough baking

Next Course on Saturday 12th January  

At Our current bakery @TYF Adventure in the Centre of St Davids

During this day we will bake a range of wood-fired sourdough bread, as well as pizzas for lunch. We’ll make rye bread, focaccia, and ‘peasant white’ loaves.
We’ll be exploring the relationship between the earth, our health and all the stages in between planting the seed to baking the bread.
You’ll gain an understanding of natural fermentation, baking techniques and go away with bread, a sourdough stater, some grain to grow your own wheat and increased confidence to bake your own.
The day is a relaxed exploration, in good company and with a leisurely lunch.
 Arrive at 9:30am for tea, coffee & introductions before making various together under instruction.
Once the dough is proving we will go into more detail on specific techniques, information and organoleptic (the aspects of food, water or other substances that an individual experiences via the senses) experiences of sourdough baking with heritage grains.
Once the oven is fired up to the desired heat, we will be making sourdough pizza for our lunch, with various toppings to choose from and or course a bottle of good biodynamic wine!
After lunch and while the oven is still very hot we will make sourdough pitta breads before removing the fire and preparing the oven for baking our breads which we will have been tending to over the day. 
Over the course of the day we will also discuss the theory behind our practice including: – dough development – health benefits of agroecologically produced heritage grains, stone milling and sourdough baking – Intuitive relationship to our daily bread.  
The day will finish by 4:30 when you will take home your loaves, starter grain and a new confidence in your baking! 
For anyone over the age of 10. Pay what you feel, guide price: £80 per person (includes lunch)
Concessions for those unwaged/low-waged.
Please do get in touch with any questions at

Citizen Agroecology Project

Are you interested in getting involved in a citizen science project and getting a first-hand experience of research into sustainable agriculture?

Together with the Centre for Agroecology Water and Resilience (CAWR) we will shortly be launching a brand new project to investigate one of agroecology’s most exciting innovations – heritage bread, grown, milled and baked in Wales, with community support.

What we are doing at Torth-y-Tir is completely new in the UK so there are some things we would like to know more about, and we need the community’s support to do it! Part of the project will be to design the project together, but you can expect to get a taste of the following things:
  • Conducting field trials
  • Experimental design
  • A mix of methods from ‘hard’ (quantitative) and ‘soft’ (qualitative)
  • Analysing and writing up results
  • Group discussion and critical perspectives on agricultural research
The results of this project will not only help us make decisions collectively about what we grow and how we grow it, but also a once in a lifetime chance to learn about sustainable food production, and get a first-hand experience of agricultural research.
Participation is completely free and open to all.
new faces welcome to the group, contact



A big part of what we do is to share our learning and inspire others.
We think that engaging with wheat and bread is a wonderful way to engage people in the values and benefits of hand crafted, livelihoods.

Our educational days/workshops can take various forms and topics. Generally we explore the following:

Understanding healthy eating, & healthy bread ingredients.

How is a loaf of bread produced? We take students through a participant led game looking at all the stages in the process from field to loaf and comparing the environmental impact from industrial production to small scale artisanal production.

Each student can make their own, sourdough loaf of bread.

Pizza making for lunch can be included, again, everyone makes their own.

We will introduce you to different kinds of wheat – If you visit us, we can visit the wheat field.

We can sometimes incorporate actually threshing and milling your own grain.

We explore the elements: earth, air, fire & water and how these are essential in each part of the process from field to loaf, the aim being that students gain a feeling of connection to and a feeling of stewardship for the environmental forces that sustain us.

We like to work with groups over a whole year on a ‘bake your lawn’ project. Whereby students sow their own grain at their school/community centre and later in the season thresh, winnow, mill and bake with it.

Students can leave with their own bread, sourdough starter and grain to sow at home.

We can provide workshops in a number of different formats and tailored to your needs, whether that be an hour long, day long or season long. Our activities can be linked into the national curriculum.

Don’t hesitate to contact us to talk through what you would like.











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