An amazing day of learning (and appreciation) for the novice carb-enthusiast to those that have been making their own bread at home for years! The whole RB team were engaging and warm and by the end of the day we all felt like part of the crew. From a learning perspective, the answers to all our questions were delivered with both deep insight and expertise, but also in a way that was humble and accessible, without being "dumbed down" . I would recommend the RB experience to anyone that is interested to learn more about bread making and food in general.
It was an honour to experience an age old bread-making practice by a true artisan baker and work with a traditional scotch oven. A positive, friendly, pleasant day filled with the right balance of science and practice – a highlight was actually making the loaves and putting them in – and taking them out – of the huge scotch oven with the super-long paddle. We came away with amazing loaves of delicious sourdough. Teaching was excellent. I'm a beginner but there were also advanced bakers in the class.
What a fabulous day of learning all things Sourdough - from making a rye starter, to making breads and getting to have a go at putting them in and taking them out of the magnificent traditional woodfired oven. John is passionate about natural grains, bio diversity and doing things the right way - not the easy or cheap way - a great teacher who freely shared his knowledge and passion for great bread.