What do we know about the food many of us consume?
The aim of the course is to enable you to gain practical knowledge of bread making and how it has evolved over time.
Bread has taken many forms throughout history and used to perform many tasks, for example: In Religion “Give us this day, our daily bread”, “the staff of life” “Hovis (a junction of two Latin words Homanis Vis, The strength of man). “have you enough Dough to trade for that” that work is your “Bread and Butter” to name a few.
Before our ability to create fire, human forms would have foraged for food, seeds, fruits, flowers, fungus, fauna and subsoil foods. We also hunted and made use of carrion we came across as protein-based food. The seeds of wild grasses were first recognised as nutritious food around 10000BC if not earlier, when people lived by hunter-gathering. This happened more or less simultaneously originating from the middle east and progressing across into Europe and onto the US over many years.
During this migration we selected and identified different seeds, how we could save some for next year’s crop and use others to produce an array of nutritious breads.
This course starts with ancient methods of making bread and works its way through history following migratory routes and making different breads on the way through history, time and evolution.
The Survival School Level 3 NCFE CQ, Course Bread, Origin, History and Evolution is intended to guide you through the origins of bread. Starting at around 3500BC in Mesopotamia (The fertile crescent) and working our way towards what is now called Europe and across to the Americas.
Safety brief and camp orientation.
Identification of grains, foraging information.
Historical methods of processing grains.
Create a sour dough/ fermented starter.
Process and create flours using different grains, methods and mechanisms.
Make a variety of breads ranging from:
3500BC – 3000BC – 550BC — 400BC – AD150 to present time
Regions of migration include:
Africa, Mesopotamia, Egypt, Grease, Italy, France, and into the America.
Foraging and identification of bread additives and seeds.
Whilst on this journey we will create all breads in the forest and look at different oven construction, open fire and ash cooking styles.
Equipment (what you will need to bring with you)
Please bring three medium sized plastic mixing bowls
1x sealable plastic tub 2ltr capacity
1x roll Clingfilm.
The weekend is self-catering,
Own sleeping arrangements, tent, hammock, basha/ tarp
Drinking water will be provided and there is a composting toilet on site.
Please arrive at the meeting point at 1900hrs (or just before) on Friday evening
The course will aim to finish around 1200hrs Sunday.
This Survival School Accredited Level 3 CQ is not part of the Level 4 foundational syllabus and is a stand-alone course developed for personal and professional development and is delivered regionally not at every Survival School site or venue.