Doughlicious is a bread club with a twist. Share recipes and techniques in a relaxed atmosphere and get practical with some hands-on activity. Open to all! Discover more about Doughlicious here.
The levian will be provided, but you’ll need to bring some tools from home. These are: A mixing bowl, a cloth or cover for your bowl and a jam jar.
We also have a small ‘Bread Book’ reference library for you to look though to get inspired and learn new techniques.
Free In-person donations welcome to go towards materials for the event.
Access Information: Level Access in rear of building through adjacent close to left-hand side of the Cafe (facing the front of the building). To ensure your experience with us is as best as it can be, please do let us know if you have any specific access requirements and we’d be happy to help. Please email Kevin or Sal on: [email protected] or phone 01387 252435 and speak with one of our team. We are able to provide walk-throughs of the building before attending our events as well as assign seating before your arrival.
Starting as an Open Hoose project, Delicious formed as a group of amateur bakers and bread enthusiasts, getting together to share recipes and tips, as well as making dough!
How it started
Led by retired nurse and keen amateur baker, Liz Grieve, Doughlicious was set up to offer a space where people could access and learn the skills needed to create a dough, whether for baking a simple loaf of bread, or starting a pizza base, whatever appeals more!
Passionate about baking and the process of informal learning through knowledge sharing, Liz has sought to create an approachable and educational space, free of charge, where she could share her experience of baking with others and learn new techniques and recipes in return.
Watch the short clip below for a Doughlicious member’s insight into the group, and why it matters to them.
Using only organic and natural ingredients including wheat grown and milled in Scotland, Doughlicious looks to impart the skills to bake bread at home, with the ethos that, by doing so, the local community can feed directly into the grain economy of Scotland.
Doughlicious aims to:
Empower and inspire people to bake their own bread
Provide a place to learn, share skills and experiences
Offer opportunities for members of the community to get together
Contribute to a sustainable Scottish grain economy
Doughlicious is a group open to anyone who likes to bake or wants to learn how to begin, letting you shape your own baking journey.
Would you like to get involved?
Keep an eye on our events page for the next Doughlicious session, held at The Stove.
Open Hoose is a project at the heart of the Stove’s community venue. Ideas are given the space, time, resources and support of the Stove Network to launch ambitious projects to galvanise and gather our communities together.
From climate cafes to bread clubs, jam nights and creative writing groups, Open Hoose offers an eclectic mix of different activities for everyone to take part in.
The last time I baked was some 30 years ago; Hot Cross Buns. They turned out like hot cross rocks. Inedible. I decided then it was time to give up on home made bread and yeast as my track record was littered with failures.
Fast-forward some thirty years, and, due to a series of events, I found myself attending the Douglicious gathering. To be more accurate, as a new recruit at The Stove, I was facilitating it. I meeted and greeted and made teas and coffees. And I watched and listened.
They were preparing sour dough. Liz, the wonderful woman who initiated Douglicious, handed out sour dough starter to all those who had brought with them flour and a bowl. She brought extra bowls and flour for those who hadn’t brought their own, so everyone had the opportunity to have a go.
I looked on. I was fascinated. I knew nothing about sour dough and I’d never, ever, thought about baking my own. I became engrossed and wanted to know more. When the dough was resting, we all sat around the tables, tasted samples people had brought with them, and talked about bread. I joined in.
I asked so many questions and Liz and the group were extremely accommodating, answering all of them. I took notes. At the end of the evening, Liz offered me the dough she had prepared. I hadn’t participated in the dough making, so was thrilled to be offered the sour-dough-in-the-making to take home and finish. I stretched it and rested it four times before going to bed.
The next day I baked it and it turned our perfectly: completely edible and delicious. Liz also gave me my own sour dough starter and I’ve been baking (dare I say) perfect sour dough loaves at home ever since. Who’d have thought it? Certainly not me.