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.
Learn about the stages of bread production, different grains and, most importantly, construction. This foundation class encompasses a wide range of basic and not so basic dough mixes plus techniques such as kneading and rolling.
Making bread at home doesn’t have to take all day! So many of the great food cultures of the world have quick breads as their staples, and we'd like to show you how to add a few to your cooking repertoire.
Learn commodity and product knowledge, baking, equipment, nutrition, pastry/ies, yeasts, presentation and storage.
f you love Indian food and have always thought of it to be too complicated, I encourage you to join one of my classes where you will learn how to cook an aromatic and flavoursome Indian meal with ease. You will leave the class ready to impress your family and friends and a new found way to spice up
Learn to harvest yeast from nature to make a sourdough starter which can then be developed into a myriad of bread and pastry products.
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