Sourdough digestibility. One of the questions I am most often asked is about the digestibility of sourdough, and more specifically, why is it that some people find they can digest certain sourdough breads with ease, but not others? Many people want to understand why it is that they can digest certain grains and long slow fermented bread, or that they find sourdough uniquely easy to digest but not commercially produced bread. This course is suitable for beginners and specifically concentrates on the subject of digestibility and how to make
Who does’t love a bit of something sweet? This sourdough course suitable for beginners and is all about adding sweetness in to our everyday sourdough. I am delighted to offer a limited edition sweet sourdough course. This sweet sourdough bread course is held in a beautiful Victorian kitchen. The course is a combination of both hands on and participative demonstration. You will be mixing your own starter, shaping sourdough and learning how to prove score and bake sourdough, and you will also prepare some sourdough to take home ready to bake.
Fig Sourdough I've added a limited edition sweet sourdough course to my calendar this week. It's not easy sweetening bread made with wild yeast, and I hate to loose the heart of the bread. It still has to have that wonderful deep crust and be chewy and flavoursome, but at this time of year when the trees and the hedgerows are laden with fruit I can't resist adding extra to my loaves. This week I added figs, with honey and vanilla. I didn't plan to, it just kind of happenedRead More »