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Leaven. A substance (such as yeast) used to produce fermentation in dough or a liquid; especially sourdough.

French bakery term.

Newsletter 45 – Temperatures, leaven & sponge, and our recent German visitor – Tommy Weinz

14th July 2018 by Paul Merry

Recently we had a photographer at PANARY. His name was Tommy Weinz, and he is creating a German bakery magazine for craft bakers. He is keen to nurture the craft revival there, and explained that to date

Balance scales used at Panary
Balance scales used at Panary

Germany has not had a zealous body like our Real Bread Campaign. As a young man he trained to be a baker in Germany, undertaking their long apprenticeship system. As he scuttled around snapping lots of photos of work performed by me and apprentice Martin on a typical Thursday commercial baking day, I noticed how he liked to dwell on some of my crafty and traditional equipment, such as the balance scales here.

Click here to view the Baker’s Topic – the 20 degree threshold

Late Summer Calendar

July

  • No courses

August 2018

  • Sat 11th — 1 Day Pizza & Italian
  • Sun 12th — 1 Day Wood-fired Oven
  • Sat 25th — 1 Day Basic

September 2018

  • Sat 8th — 1 Day “The Yeast Trio”
  • Sat 15th — 2 Day French – with Sourdough 
  • Fri 28th — 3 Day Going Professional

To read about the courses, see daily programmes, and make bookings, visit Calendar.

PANARY in PROVENCE, 2019

Vineyards Mont Ventoux Provence
Vines in the springtime, looking across vineyards to Mont Ventoux on the horizon.

Six days in a vineyard on the Rhone valley north of Avignon. Four days baking, two days fun including excursions. Baking done in both a courtyard wood-fired oven and domestic electric ovens in the gîtes. Accommodation is splendid, and the local area unforgettable, with vines, olives and lavender, and beautiful hilltop villages. Book Panary in Provence today!

Upcoming Baking Courses

  • Saturday 30th of January, 2021 10:00
    1 Day Patisserie and Viennoiserie Course
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..

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

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panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation