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As Long As There Is Bread

9am - 5pm, Saturday 16 & Sunday 17 March, Community Kitchen, Linden Centre

A two-day bread making workshop with Doug Cookson

The simple things are often the most comforting. Can there be anything better than home baked bread dripping with butter (or a non-dairy alternative)? Bread, in many different forms, is a staple food across the world. Yet how often do we stop to think about the processes involved in its production?

Join us for a two day workshop led by artisan baker Doug Cookson to learn a range of bread making and baking techniques, such as sourdough and baking with locally grown flour. Doug Cookson is an award winning baker, who established the Crannach Bakery in 1999. Trained by master artisan baker Andrew Whitely, Doug is a member of the Real Bread Campaign and the Slow Food Project, and a passionate believer in taking control of how our food is made.

Also joining us will be Charlie Hanks to talk about a project called Soil to Slice (2015), a citizen science project engaging community growers to help change the way we produce and consume wheat in Scotland. He will tell the story of the Granton Community Gardeners in north Edinburgh, from growing a small bed of heritage grain outside Lidl to starting a community bakery in an area of multiple deprivation, a story relying on theatre and science in equal measure.

During the workshop we will be showing the film ‘The Macduff Loaf’, by Katy Stewart (artist/chef), who made the film as part of her project for the Macduff Revival Weekender in 2018. In the film Katy documents her interviews with local wheat growers, farmers and bread makers and explores the challenges these have faced.

For lunch on Saturday we will join The Rhynie Women Wild Garlic Picnic while our loaves are left to prove.

Booking essential / £10 / free to low waged/unemployed

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