Budding bakers will soon be learning the secrets of the ancient Egyptians.
Artisan baker Alex Gooch will be using heritage grains that date back nearly 20,000 years plus others found in the tombs of Egyptian pharaohs when he holds a masterclass at Bodnant Welsh Food, the centre for excellence for Welsh food.
Alex will also be bringing a special friend, nine year old Daphne, to help him pass on the secrets of making award-winning breads and sourdoughs.
And all those taking part in the award-winning entrepreneur course at Bodnant Welsh Food Centre’s cookery school on July 20 will be taking home a slice of Daphne, for that’s what he calls his sourdough starter.
The starter is what helps sourdough to rise, and gives the bread its unique taste, explained Alex, who uses heritage grains some dating back nearly 20,000 years plus others found in the tombs of Egyptian pharaohs.
“I made the sourdough starter from scratch when I was working with the chef Daphne Lambert at a hotel near Kington nine years ago. I always pass on some of it to my students when I run bread and sourdough making courses, so they can continue the tradition. She does need a little looking after, though!
“Live starters act as a natural preservative and flavour enhancer as well as giving breads their open texture.
“I let the natural yeasts in the air do their work – sourdough is a longer process but the bread is infinitely better. It tastes so much better when the acidity balance is just right. Good bread takes patience, passion and instinct.”
He picked up nine awards at last year’s World Bread Awards, winning the flatbread and ciabatta categories plus runner-up for sourdough and three golds – beating bakers from around the globe. In addition, he was honoured in BBC Radio 4’s Food and Farming awards.
After training as a chef he gradually specialised in bread-making, and now runs his own organic bakery in Hay on Wye, where his days start at midnight, making artisan bread for local shops and hotels.
“I presently use grain that’s grown near Aberystwyth and milled nearby at Felin Ganol – the old water powered mill that’s been restored by Anne and Andrew Parry at Llanrhystud.”
For more information go to www.bodnant-welshfood.co.uk
