In the Bread class we learnt about wet and dry dough, all about yeast (quite a lot of commentary after Kate’s throwaway line of yeast having sex to reproduce in the dough), about the environmental conditions that help bread prove the correct way and how much muscle power goes into effective kneading. One participant commented that “much of the information Kate shared they had read in a book, but being hands on and watching an experienced Chef, just made it all click and so much easier”.
Sunday morning pastry class was also rewarding for those who attended. Flaky pastry, Filo pastry and Brown, burnt butter pastry were transformed into Quiche Lorraine, Raspberry Galettes, savoury and sweet strudels, Sable Bretons (some with orange curd on top) and Frangipane pear tart.
Again, as previously, huge appreciation to Kate for making what seems like difficult cooking so much more achievable for us at home, in our kitchens. So rewarding and SO MANY happy tastings!!