Never Stop Learning.

Practice Makes Perfect. Well, almost

Over the weekend, I closed my other substack publication to concentrate on the FoodStack Library. I’d given my subscribers plenty of notice to download or copy all the recipes and any posts before they were deleted. But one or two very kind readers expressed how they loved my recipes. One person, I don’t want to embarrass them by naming them here, even expressed how they kept a copy of this post ‘Never Stop Learning’.

So before pressing the delete button, I decided to copy over what recipes I could into a separate folder here on FSL, Lynn's Recipes, just in case someone were to contact me asking where a recipe had gone.

I am including this post, which I also copied over from the now deleted publication, as it also reminds me that I should never stop learning. In fact I’m going to another bread making class in a few week’s time and two more patisserie courses in 2025.

No matter how many subscribers we have, all it takes is one or two people to inspire us to do something else that may make a difference somewhere down the road.

Lynn x

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Even in my 70s, I still want to improve my baking and cooking skills. Whether it’s how to make bread, sourdough loaves, pastry, cakes, or general cooking, I am always looking to learn more. If you enjoy making bread, this Wholegrain and Rye Loaf recipe uses a Pullman Loaf tin. Then there is this Buttermilk Soda Bread made with homemade buttermilk.

My first visit to Bettys Cookery School, which is just an hour’s drive from my home, was a weekend of practical learning skills on 5th and 6th January 2013.

Sharpen Those Knife Skills.

Saturday

• Rack of Lamb with a Pine Nut and Herb Crust

• Par-boned Chicken Stuffed with Moroccan Couscous

• Asian Stuffed Trout Fillets with Julienne of Vegetables

Sunday

• Sacher Torte- Such a great recipe has since been misplaced.

• French Fruit Tarts

• Creme Patissiere

• Lemon and Strawberry Torte

My introduction to improving my breadmaking skills came in late January 2013 when I took a Practical Course in Yorkshire Breads, also at Betty's Cookery School. An Advanced Breadmaking course quickly followed this in February 2013, where I learned,

• Breadmaking Technical Information

• How to Make a Sourdough Starter

• Traditional Sourdough Bread

• Brioche

• Pane Rustico

• Wholemeal Sponge and Dough Bread

• 10 Tips to Make the Perfect Sourdough Breads

• 10 Tips to Make the Perfect Loaf

Going to Bettys Cookery School, we learn how to bake the Bettys way and often hear some of the secrets behind the delightful cakes and bakes sold in their shops and served in their Tea Rooms.

Image Kayti Peschki Photography

In 2014, I was lucky enough to be taken around Bettys Craft Bakery HQ in Harrogate with some other enthusiasts who happened to be photographers.

Tray of Bettys unbaked Fat Rascals. Image by Kayti Peschki

I asked the people at Bettys, the question on practically everyone’s lips.

So, what’s the recipe for making fat rascals? I asked

Bettys Craft Bakery Image Kayti Peschki

You can see from the above picture what their reply was.

Sourdough Bread and Nancy Birtwhistle

Sourdough Loaves (2024)

On the course list, that day was Traditional Sourdough Bread, my first time making a proper sourdough loaf. One of the course tutors that day was Lisa Bennison, who is still teaching at the school.

Tip: If you are still producing Frisbees, place the dough in a pie tin and bake as normal. The tin stops the dough from spreading, creating a lovely risen loaf. See the above image.

More courses followed in August 2014, such as the Elegant Puddings and Desserts a Practical Course.

Then, an invitation to attend the school for a day of ‘Cooking and Conversation with Nancy Birtwhistle’ shortly after she won the Great British Bake Off that year (2014). Nancy showed us how to make her;

• No Fuss Shortcrust Pastry

• Festive Leftover Quiche

• Cranberry and Orange Swiss Roll

The Lockdown Years

I wanted to come out of the lockdown years having done something positive, so I took three online courses with the Leiths Cookery School. They were pre-recorded lessons that I could access using an app on my phone. After each lesson, each student uploaded their work for the tutors to see and critique if needed. The tutors were always on hand to help and give advice.

I learned quite a lot and could work at my own pace.

The positive aspect of these online courses is that they are generally cheaper than in-person classes. The downside is that unless you already have the equipment and ingredients needed, you will need to buy them, which can be a waste if you don’t have a use for them after the course.

I have a huge stew pot I bought to make chicken and vegetable stock as part of one of the courses, and I have never used it since.

It is currently being used as a storage vessel for smaller kitchen utensils.

Continued to Learn

After a few years of absence from attending Betty's Cookery School, I reignited my yearning to learn more. In October 2023, I booked myself in for a course I had wanted to attend for years but never managed to find the time for ‘Betty's Christmas Classics’. This course turned out to be one of my favourites so far. I came home with a wonderfully moist Christmas cake and rich, fruity Christmas pudding.

I had thought about going again, but I decided to concentrate on improving my pastry and bread making. I have booked in for four courses this year, having completed the first one for ‘Perfect Your Pastry’ in March (2024).

Try this recipe for Vegetable and Lentil Pasties using a shortcrust pastry.

Practise Makes Perfect. Well, almost.

I have made many mistakes over the years and still hate it when a recipe doesn't quite work out as I had hoped. But I rarely, if ever, throw anything away.

Even with a soggy bottom, a fruity tart can still taste great. That’s as long as the pastry is cooked and not raw. After all, most pastry soggy bottoms are juices from a filling that have soaked into the pastry.

I learned from those mistakes by adding cornflour to thicken the fruit juices before baking. Or, after blind baking, line the pastry with a thin coating of egg white wash. Return the pastry case to the oven to cook off the egg whites and seal the pastry before adding the filling.

Practise, practise, practise until a recipe works for you. Get to know the quirkiness of your oven and the temperature of your kitchen, especially if your kitchen window faces due west, as mine does.

Tip: Bread dough rises quicker in a warmer kitchen and will need less sourdough starter or yeast, especially during the hot summer months. Less is more in this situation.

So, never stop learning and keep practising those skills. I would love to hear what you are doing to never stop learning.

Lynn x

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Note:

Bettys lost it’s Apostrophe over fifty years ago so the exact explanation is lost in time. It's generally believed that the name was thought to look better without one - more distinctive, less messy - and as a brand name was not subject to the same rules as everyday words. As part of their branding, there is no apostrophe in Bettys.