today...

we will be mostly baking bread, bread and more bread.
We have been taught different kneading techinques (french stretch and fold and the normal knead and stretch that we are taught as kids in Home Economics at school, although i have realised that i have been just battering my bread for the past 25 years !!!!

We have made Wholegrain Spelt, White Spelt, Khorosan, Oak Smoked, Basic White and Malted Barley..... and each one smells delicious.

I am heading home with a knowledge that will last me for many, many years to come and hope to venture down here again soon for the Speciality bread making course.

Thanks Lesley