BEYOND BREAD Our courses go far beyond just learning to make sourdough. They are about understanding every aspect of the process. From the soil, to the milling process, the nutritional value of wheat, the history of bread, to the specific actions of the microbes, and how fermentation transforms flour into a more nutritious bread, and how this bread nourishes not just us, but our gut microbiota.
LEARN TO MAKE nourishing delicious,open crumb, nutritious, fermented bread, with a burnished crust & a classic soft wheaten sweet sour flavour.
THE MICROBES from baking to digestion – sourdough is the most ancient craft: it is about understanding the role of microbes from those you culture to make sourdough, to optimising the levels of nourishment for the microbes in your gut .. known as the gut microbiome.
LEVELS – we welcome all levels of students from complete beginners wanting to make their very first loaf, to doctors, health care practitioners, and seasoned bakers who simply want to expand their repertoire or further develop their skills.
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