So this week I went along to a Pop-Up Cookery School to learn how to make traditional Northern Irish artisan breads under the watchful eye of Mark Douglas, aka the Krazi Baker.
Using no preservatives, additives, and in fact no yeast either, I made Sultana Soda Sides, Griddled Soda Farls and Potato Bread just like they were traditionally made years ago. As you can see from the results Mark was definitely a dab hand at teaching.
I’ll be using the recipes over the next few weeks but if you can’t wait that long then get in touch and I’ll send them through to you.
The event was part of Armagh’s Festival of Food & Cider which runs 5th to 9th October.
Armagh Festival of Food & Cider : www.armagh.co.uk/food