Faredos is about food. It's about friends and community too, but first and foremost it is all about the food. Honest, innovative, as ethically sourced as I can make it, food. Which is why I loved living up the street from Bakery 47- I blogged about it a few posts ago. A Glasgow gem of honest, innovative, ethical, community minded bread. Which is why I was over the harvest moon to get a place on their two day sour-dough course, not least because the bakery itself has now closed its doors.
Over the two days we made sour dough country loaves, porridge bread, bagels, and rye bread with toasted nuts and seeds, from sour dough rye. It was a fine collection of makes with a fine collection of folk, wonderfully led by Bakery 47's own inspirational Sam, who led us through both days in the bakery's kitchen. The shop has been dismantled now that Sam and his wife, Anna, feel that they have accomplished the community experiment that was their main idea.
So, we mixed, and we kneaded, and we put everything lovingly to bed for the first night- all the breads were to prove slowly, heightening the quality. Our immediate reward was the lunch! We ate and ate and ate Sam's own bread with scrambled eggs and tomatoes, and wonderfully aromatic dukkah: that great mix of hazelnuts and all other things ground into perfection for soups and sprinkling. And then we ate some more- Anna's carrot cake. I'm going to miss living up the street from Bakery 47!
Our second day let us unleash even more bready creativity. We persuaded all our breads out of bed, which was the fridge, by the way. Then to the baking, but with the loaves, to distinguish them one from the other's, we made our own templates through which we sprinkled flour so that the baked bread would show our very own designs. From a reindeer to my own Lucy, our bread had our life thereon!
It was a most tremendous course. Obviously we all came away full of knowledge, and brimming with enthusiasm to get started on our starters, but we came away too with a deeper sense of community. The community of ourselves, now sharing ideas and experiments through a whatsapp group, but the community also of those who make and break bread together, with a eye for what that means for us. Here's my own first solo attempt since the course, and I'm passing a starter on to one of my sons to see what he'll come up with. More will be making its way into work menus, and event catering too. Bread for my community- I love that first picture at the top of this post. Food as fellowship. Fundamental!