Events & Courses

 From May 2020 we will be running our regular one day ‘Introduction to Wood-Fired, Sourdough baking’ courses.

Check back here for details and make sure you join our mailing list. 

Next Course

From Seed to Peasant Bread

With Nicolas Supiot

 

13th 14th & 15th January 2020

 

St Davids, Pembrokeshire, Wales.

 

Nicolas has been a peasant baker in Brittany for over 20 years, growing, milling and baking landrace wheat and buckwheat using regenerative farming methodologies.

These three days are an opportunity to learn from his extensive practical experience on the wheat to bread relationship.

The course will be hosted by Rupert Dunn of www.torthytir.co.uk who are growing, milling and baking with landrace wheat on the St Davids Peninsula.

 

Nicolas website:         www.lesjardinsdesiloe.com    Video of Nicolas.

The learning will take place at www.thebugfarm.co.uk

Cost per person is £240 each. Places are limited to under 20.

We have tried to keep the fee as low as possible.

This includes tuition and lunch, teas and coffees on all three days.

The course will start at 10am on Monday 12th Jan and finish at 5pm on Wednesday 15th.

Accommodation (included in the price) is available for the 13th & 14th at http://courthouse.org.uk/ a lovely old community run bunkhouse in St Davids.

If a number of you would like to stay an extra night at Court House please let us know and we will try to arrange.

We ask participants who are staying at Court House to share the cost of food and the cooking.

Please bring local produce with you to cook for breakfasts and dinners.

Please enquire about booking by contacting Rupert before January 5th.

Please state your motivations for coming on the course when you enquire.

Main Contact Person: Rupert Dunn 07955 387 614 torthytir@gmail.com

Details About the Course

From seed to peasant bread – level 1

This training proposes to transmit the fruit of 25 years of research and practice, in a systemic approach.

Its objective is to provide a global vision of the seed flow to bread, particularly in its technical, nutritional and organoleptic dimensions, in order to optimize on-farm bread-making, or to allow each of the actors of the “industry” »To better understand the consequences of each step. This is to optimize their choices and practices.

Everything is a question of choice, and any choice has consequences, which it is important to evaluate in order to be consistent with oneself and with one’s objectives.

This systemic approach is equally for peasants, and / or millers, and / or bakers, already installed or planned and also amateurs (who like what they do!)

It aims to convey a global vision of the ins and outs of the sector, to give each player more freedom and creativity from the fields to the bakery.
It invites to find fundamental knowledge of the seed bread to overcome a captive logic of technology and agro-industrial economy.

“Good bread is the bread we love. ”

There is a thousand and one ways to make bread or to grow wheat.

“We make the bread we are! ”

And we always walk … So the loaves are never the same!

 

Detailed program of the training

Theory and practice, on 3 places:

at the farm,

at the mill

in the bakehouse.

Day one and two cover soil, growing, processing and milling, then the evening of day two moves into looking at fermentation, making the leaven and baking on day three.

Seed and agronomic practices

Conservation and “selection” of peasant seeds adapted to agroecological practices allowing the preservation and the expression of a Terroir.

Practice: observation of crops and selections of the year.

Agronomic practices and their consequences on the life of the soil, the ecosystem, and on the sanitary, nutritional, microbiological, technical and organoleptic quality of the crops.

Practices: evidence of no-till, direct seeding, under cover, and various crop associations; presentation of the “Ecodyn” tool, its use, its limits, and the perspectives it offers.

Harvesting, sorting and storage conditions.

Practical: presentation and use of Torth y Tir’s grain processing equipment, including the tray cleaner and the indented cylinder sorter designed to clean out wild oats and vetch.
The mill

The different methods and their consequences on the technical, nutritional and organoleptic levels.

Practice: Presentation of the specificities of the Astrie mill

How to optimize its use and the quality of flours.

You are invited to bring samples of wheat (minimum 5 kg) and / or flours (min 3.5 kg) that you want to experiment with milling and baking. We can “evaluate” them during the practical work, and enjoy them later …

Bread making techniques (day 3)

Their nutritional and organoleptic qualities of landrace bread.
The principle characteristics of fermentation, kneading and manual shaping.

It is important to know how to bake by hand in order to be able to ask a machine to get closer to the delicacy and sensibility perceived manually.

Adapt to the wheat we have and / or love, evaluate the qualities and complementarities.

This will be a hands on day where we will all make some bread.
The different types of oven

Practical: the specificities, and the use of a traditional oven with direct heating.

At present we will be baking on day three in our mobile wood fired oven. We will also have a full explanation of the different types of oven and visit Torth y Tir’s commercial size wood fired oven, made in France.
Leaven

Practice: the specificities of natural leavening.

Transmission of a method for improving the nutritional and organoleptic quality of wheat allowing the exaltation of the specific qualities of a wheat or a mixture.

Transmission of a methodology to adapt or improve the baking of “delicate” wheat. This methodology also paves the way for blending wheat mills with complementary qualities.

Elements of dietetics and nutrition: intolerances and allergies to gluten,

the nutritional quality of sourdough bread according to varieties and breadmaking processes.

Introduction to Wood fired – sourdough baking 

New dates to be announced from May 2020

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.
Details coming soon

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
chris.j.maughan@gmail.com

Educational

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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