Sourdough bread is literally the best bread on the planet, and is so much more than just white bread with loads of holes in it! There are literally endless variations, and once you have your basic recipe, you can have lots of fun creating your own unique sourdough.

Sourdough is naturally slowly fermented, during that time a magical transformation takes place. The gluten is largely broken down so many people with gluten intolerance can eat slowly fermented sourdough with no digestive upset!

Sourdough benefits

• Gluten is broken down, so easier to digest

• Phytic acid is broken down releasing minerals for the body to absorb

• Made with only 3 ingredients, no dodgy additives and no pesticide residues if you use organic flour

• Has a lower GI so it keeps your blood sugar stable for longer

• Acidity keeps sourdough fresher so no need for preservatives

• It’s delicious and you can vary the level of sourness

• Its high in resistant starch so considered a prebiotic food, ie food for your gut bacteria!

WORKSHOP

This workshop is all about sampling and making sourdough… and having fun! There's a hands-on element so you will be doing a bit of stretching & folding and kneading!

We will be sampling:

• 100% traditional seeded rye with caraway, pumpkin, sunflower & linseeds.

• Fig and Nut Rye, think delicious upmarket fruit bread.

• Standard white sourdough, with variations

• Sweet potato & poppy seed sourdough

• Rustic Oaty sourdough

• Sourdough pancakes & delicious wee sourdough oaty bites.

You will learn:

• All about starters and how to keep them happy and active.

• Different types of flour, white, wholemeal, rye and spelt, how they affect your sourdough & where best to buy them

• Dutch oven and standard oven method of baking

• Stretching and folding and traditional kneading method

• Some scoring techniques

• Bannetons, lames, and other useful equipment

• What to do with discarded starter

• The many health benefits of sourdough

YOU WILL TAKE HOME

• Rye sourdough starter

• A PDF document with all the recipes and notes.

• A little mini fig and nut rye loaf

• You will also have my guidance and support on your sourdough journey.

Places are limited to 6 so get booking!