Many thanks to the Courier for paying us a recent visit and taking part in a sourdough baking class. The article appeared in the 28th December issue of the courier. Also in this issue of the Courier, our monthly blog entry talked about preserved lemons. See the recipes section of the website for full entry.
Schedule of baking classes Autumn / Winter 2019/2020 Email: email@example.com Full course in one day - £80 9am - 4pm, Sunday 27th October (3 places available) The class covers the following topics: How to make a sourdough starter, how to make a leaven,mixing your dough, the process of bulk fermentation, shaping your dough, proving... Continue Reading →
We have had a lot of requests to hold a sourdough class at the farm - and so have booked in a date for the first class. If you would like to find out how to turn a bowl of liquid starter into a finished loaf of bread, book you place to come and learn... Continue Reading →
The thick clay soil of the farm, which had dried out over the summer, is returning to it’s more familiar claggy consistency. Well worn cattle tracks are emerging across the fields - it won’t be long before the farmyard regains the regular bellowing of hungry cattle. We have recently opened a small sourdough bakery at... Continue Reading →
Living in Fife we are able to take advantage of the most amazing langoustines landed on our bountiful coastline. A large percentage of those caught in Fife disappear overseas - but they are available to buy here. There really is nothing better than fresh langoustine, and although appearances may be deceiving, they are easier than... Continue Reading →