An introduction to the art and science of sourdough fermentation, including whole-rye & spelt sourdough bread as well as spelt sourdough pizza (or Tuscan flatbread) bases
DurationHippocrates said: ‘Let thy Food be thy Medicine’! That’s exactly what we are trying to teach at Foodworx.
What we will cook and bake together:
South Indian Dosa (fermented crepes) with a delicious potato filling
My favourite ‘seedy’ flats with a fresh herb & cashew dip (oil-free)
An introduction to the art and science of sourdough fermentation, including whole-rye & spelt sourdough bread as well as spelt sourdough pizza (or Tuscan flatbread) bases
There are few daily actions we perform as regularly as eating; fuelling our bodies. There are also few activities that have such far-reaching consequences for our bodies and our environment.
There are few things as intimate to us as our food, which actually becomes part of our selves with every single meal. Yet we frequently do not give enough thought to what we are putting in our mouths. There may be a small, niggling thought in your mind that there must be a healthier way to eat; and that maybe DELICIOUS AND HEALTHY need not be mutually exclusive.
Ever wondered how to make your own bread? Let us show you exactly how easy it is! This class will focus on all elements of bread making from mixing to kneading and from knocking back to proving and everything in between.
Rise to the challenge and prove yourself capable of creating your own tough-crusted and deliciously dense sourdough in this class for beginners. Sourdough, it seems, is older than recorded human history.
Learn commodity and product knowledge, baking, equipment, nutrition, pastry/ies, yeasts, presentation and storage.
This intensive, full-day, hands-on workshop will cover all you need to know about baking bread and baking with yeast.
For the bread that you will make during this short class 4 hours, you will be using sourdough and you will learn how to make sourdough and look after it. After this course you will look at bread in a different way, and when you will have tasted it.
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