George delivers a baking masterclass

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Lamlash SWI members had three very good reasons to be pleased with their first meeting of the new session.

The new venue for meetings is the church hall, which is spacious and comfortable. New members and guests had joined them and last, but by no means least, George Grassie of the Blackwater Bakehouse was the speaker for the evening.

The theme was ‘Starting things’ and he had brought along a container of his bakery’s raising agent which he had started 10 years ago from one that was already 15-years old. Lots of complex chemistry is involved but basically, like us, it just needs moisture, warmth and food. Baking bread using traditional methods takes time but not only is it better for you with its probiotic qualities but it becomes much more flavoursome. The high quality flour he used to demonstrate the actual preparing of a sourdough loaf was British and therefore none of the air miles of the imported flour for commercial bread were involved.

George’s enthusiasm for artisan baking was obvious to his audience and armed with a great deal of information and an offer of a sample of starter sponge for anyone wanting to try bread at home the members had a very informative and entertaining start to the new session. The evening ended with a raffle, a bread making competition won by president Lynne, and supper provided by Mary and Janet.

The October meeting, arranged for Thursday October 10, is a hands on evening with a choice of needle felting or beading lead by two of our members. Any new members, visitors or former members can be assured of a very warm welcome.

                                                                                                                                       Janet Mair

George Grassie of the Blackwater Bakehouse shares some of his baking tips and tricks with SWI members. No_B40SWI01