PANARY

Craft baking courses, wood-fired ovens, and consultancy

  • Home
  • Courses
    • Baking Courses
    • Apprentice Days
    • 1 Day Courses
    • 2 Day Courses
    • 3 Day Courses
    • Residential
    • Accommodation
  • Watermill
  • Gift vouchers
  • Blog
    • Blog
    • Newsletters
    • Bakers’ Topics
  • Contact
  • Course Calendar
  • Buy Our Bread
  • Fees
    • Fees
    • Accommodation
  • Wood Fired Ovens
  • Consultancy
  • About
    • About
    • Testimonials

Newsletter 53 – Gift Vouchers, student’s work, understanding sourness……..

18th December 2019 by Paul Merry

December 16th, 2019

Dear Panarians,

Christmas approaches, the year soon ends, and this is the last newsletter for 2019. Its Bakers’ Topic is for sourdough practitioners, giving some basic background information about sourness.

Click here to view the BAKER’S TOPIC – Sourness

Gift Vouchers

It amuses me how often it is said that a gift voucher that enables the recipient to learn a skill or a craft “is the gift that keeps on giving…” It makes a good point, and surely baking for friends and family is a splendid form of giving.

To purchase a PANARY Gift Voucher, visit – https://www.panary.co.uk/gift-vouchers/

Student’s work

Rob Stander came to learn at PANARY earlier this year as he was gearing up to open his cafe in Plymouth. He brought his chef who was joining him for the new venture, and we did two intensive days together. Now they are up and running in their Early Bird Cafe, Plymouth.

Rob explains:  my sourdoughs are made using a dark rye starter leaven into a production leaven, and then I alternate one day a ‘white’ sourdough and the next a wholemeal dough. 

Early Bird Cafe sourdough

More from Rob: “However, in the wholemeal I do add a measurement of rye and spelt to give it a great flavour”. After venting the steam he lets it “crisp up so that I have a medium dark caramel look to top of loaf! As you can see it has a nice lace type texture, but not too lacy! My customers absolutely love our sourdough and have stopped using a major sourdough Baker in town in favour of mine!!!… so really happy about what I learnt in the beginning with you!”

That’s it Panarians. Have a happy Christmas, and I wish you all good baking for 2020,

Paul

Please share:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Filed Under: 2019, News, Newsletter

About Paul Merry

Recent Newsletters

  • Newsletter 60 – Christmas courses, next year dates, enriched breads
  • Newsletter 58 – New dates, loaf slashing
  • Newsletter 57 – Gift Vouchers, Christmas baking
  • Newsletter 56 – Hot weather, students’ work, calendar, and working with stoneground flour
  • Newsletter 55 – Covid 19 update, calendar, kugelhopf

Upcoming Baking Courses

  • Saturday 6th of August, 2022 10:00
    Woodfired Oven · 1 day
Book A Baking Course
PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

Helpful Information

  • Cann Mills – Working Watermill
  • Which Course To Select?
  • Testimonials
  • Learn to bake
  • Gift vouchers
  • Accommodation

PANARY Mailing List

PANARY - Teaching Breadmaking Since 1997
For baking tips and special offers.
JOIN MAILING LIST

Contact PANARY

To contact Paul Merry, or speak with him, please ring +44 (0)1747 851102, email using ,  or visit our contact page.

Copyright © 2022 · PANARY

  • Terms of Service
  • Refund Policy
  • Privacy Policy
panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation

Sorry, but BUY OUR BREAD is closed. Our next bake is on Thursday 30th June 2022. Please, pop-back anytime from Friday 24th to place your next order. Thank you. Paul. Dismiss