“Time is crucial. When the sourdough is allowed to ferment slowly over several hours, it is able to
transform the main ingredient – flour – in ways that together justify sourdough bread’s claim to
be the best.” – Andrew Whitley.
In this workshop you will learn how to look after a sourdough starter and the stages involved into developing the starter into a handmade loaf of bread using just flour, water, salt and time. We will practice shaping the dough and will taste a fresh loaf when it comes out the oven. We will try to break down the science talk of sourdough into understandable language. We will also talk about different types of flours and where they come from.
Sourdough is a better alternative to traditional bakers yeast loaves, as it has a lower glycaemic index (GI) for better absorption of
energy and lower blood glucose levels. Sourdough also allows your body to absorb more dietary minerals, making any other nutritional goodness you consume more bioavailable. The long fermentation also allows the flavour of the flour to develop so that the bread tastes delicious.
Suggested donation: £5
