Sunday 16 September 2018
Participants will bake simple loaves using live barm from beer and will learn how the weekly bake was integral to brewing. We will focus on the bread assizes and the emergence of the stringent laws governing the sale of one of the most basic food stuffs available to the Tudor person. Using the bread oven, and other simpler baking methods, the participants will bake breads from some simple bread recipes from the twelfth century to the sixteenth century, using the museum’s own milled flour.
Elizabeth Stillman has worked with the Museum for many years in the Tudor kitchen and has vast knowledge and experience of cooking in the Medieval period.
Places are limited to 8 people.
Please bring with you: Pen and paper, a large clean glass bottle with a screw lid and an air tight container/sandwich box.
Please wear appropriate clothing as we will be using real fires (long trousers from natural materials and no open toe shoes).
Fee and refreshments
£60 per person, including tuition, teas and coffees. Please let the museum know in advance any special dietary requirements. The Museum café will be open for lunch-time snacks or alternatively participants can bring their own packed lunch.
Please read our terms and conditions before booking.