We will lead a course looking at fermentation with expert chefs and bakers, whether it is bread making, wild yeasts from the vineyard, or using the Potentino vinegar mother.

Continuing our study of Yeast and Fermentation, we will be hosting a course looking at bread with expert chefs and bakers. Looking at grains, dough, hydration, proofing, shaping and baking, the course will include visits to the local flour mill, a chestnut drying shack and a panettone making session on the Monte Amiata which has an age-old culture of bread, flour and baking. 

Bread is one of our most ancient staples and an essential part of human community. The word company comes from ‘con pane’ or ‘with bread’ and this indicates the importance of its convivial role in the evolution of civilisation. Yeast and bacteria are the fundamental transformers of natural elements into the edible. This course will explore all aspects of their uses – from sour dough to pizza, sweet breads and ciabattas.

About Tom Rodgers 

Tom Rodgers stumbled into working as a chef while researching a PhD in Anthropology on Restaurants and Chefs at UCL. He subsequently worked at places such as Hedone and The Clove Club in London where he was in charge of developing and baking all the breads. Following a couple of pop ups as half of Kemble Rodgers, he has moved to Sardinia where he is exploring local breads and flours.