Geraint will be teaching the following breadmaking courses in August from his home in Dinas Powys.
Sourdough course – Saturday 6th August, 9am-5.30pm
Sourdough breads are made using ‘wild’ yeasts cultivated by the baker him/herself.

The longer fermentation required with sourdough baking means that the dough develops more flavour and is more digestible and nutritious than other types of bread.

Learn how to make two different types of sourdough bread (rye & wheat), with information on starting and maintaining a sourdough culture.

Then make a rye & wheat sourdough of your choice to take home (& some culture if you wish), plus sourdough muffins to have with afternoon tea.

Cost £85 (Unwaged/low waged £70)

Introduction to Breadmaking course – Sunday 21st August, 9.30am-4pm

Learn how to make various types of yeasted breads.

We’ll make focaccia to accompany lunch, a basic loaf of your choice to take home and fruit buns for afternoon tea.

Cost £75 (Unwaged/low waged £60)


Min. 2/Max. 4 participants per course. Courses include all ingredients, materials & equipment, lunch & refreshments.

Recipes and instructional handouts will also be provided. No previous baking experience required.

Learn more at


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