Hello everyone.
Meeting my new students and seeing so many familiar faces was lovely last night. This week, we are back in full swing. I have updated the welcome / orientation Video, so for those who missed it or joined late – I have also added the link to Week 1 on your Personalisation module syllabus. Please bear in mind I am teaching this week at the School, so be patient with messages.
I don’t do a newsletter every week, but I will be doing more this year so please take the time to read them. It will help keep you up up to speed.
I’ve been working hard to invite each of you to the forum manually, but many of the invitations have failed because the email addresses provided are not linked to your Facebook account. To get you on the forum, the email you send me must be linked to your Facebook account. Without the correct email, Facebook does not allow me to send the invitations. Please double-check your Facebook email and send the correct one to me personally, [email protected], with the heading FACEBOOK FORUM in the subject as soon as possible. Then, can I successfully invite you to the forum. – Please note that requesting access does not give you access. I have to add you manually and I check once a day.
+44(0)7813308301 is my WhatsApp
Catch Up
Remember that you can catch up pm both modules on the Live menu. See photo below.
I have covered the foundation on my value. system this evening, and touched on the theory of microbial equality. Microbial Equality advocates that everyone, regardless of their socioeconomic status, should have the right to foods that support a diverse and healthy gut microbiota. By highlighting the connections between soil health, food production, and human health, it promotes more equitable food systems that consider not just the quantity of food produced but also its nutritional quality, ecological sustainability, and social equity.
We’ve launched the XXX blend this week, with Hodmedods and the Micheal James Focaccia Kits and Lisa and Claire have worked really hard publishing the Magazine with a feature on one of our students.
Task reminder
A reminder that this week you need to source your flour and try to connect the farmer. I would like to see your flour stash and your findings on the forum please. Please watch this video.
Please Bookmark your 4pm session if you are having any technical issues and remember the question form for any questions.
Lastly I have a new lesson / guide for your equipment per term .. so this should help you get your Christmas list together. You should consider buying a cloche and a mill for the course next year at Christmas – but DO NOT buy one yet, I will be giving you guidance on which ones and how to save money by re purposing things next week.
In the Pink – what I will be discussing next week.
In the photo below you can see that I will highlight the things I will be chatting about next week. This means you can watch the lesson, read the papers, and the live session will be more engaging.
Live sessions Reminder
- 4 pm Session are for Technical Support and graduation guidance: If you are experiencing technical difficulties, such as issues with logging into the forum or finding specific materials, submit your issue here and attend the 4 pm session. This is where I will walk you through solutions using Zoom. Please note, I will only handle technical issues during this session and not during baking or bread personalisation sessions.
- 6 pm Session (Personalisation of Bread): For questions related to personalising your bread or specific techniques covered in the personalisation module. If you need guidance on making adjustments to your bread recipes, please submit those questions here.
- 7 pm Session (Baking and Sourdough Review): This session focuses on baking techniques and sourdough reviews. You can submit pictures and details of your sourdough loaves on the forum, and if there is something specific you’d like feedback on, indicate it in this form. Due to the high number of participants, I can’t provide individual feedback on every single bake, but I will address specific issues or challenges. Please submit your session questions here.
- 8 pm Clinic (General Baking Clinic): This session is for broader questions about nutrition, digestibility, and other general baking techniques.
Good Luck with getting your flour and starting your sourdough starter.
Kindest regards
Vanessa
