Introduction to Wood-Fired, Sourdough baking
Next Course on Saturday 12th January
At Our current bakery @TYF Adventure in the Centre of St Davids
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.
- 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
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.