Connections Archives | The Sourdough School

The Sourdough School

Workshops || Nutrition || Digestibility || Gut Microbiome

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Every part of what we do when we bake connects us to the world around us and the people in it.

Sourdough Soap & protecting bakers’ hands

The future of bread – Heritage wheat

25 British Bakeries Baking Great Sourdough Bread

Ten Belles Paris – challenging the way the French think about bread

A Full list of Bread Making Courses in the UK and Ireland

A Visit to Della Fattoria and meeting the lady behind it ..

Sourdough at Mirabelle Bakery, Copenhagen

San Francisco Sourdough

We were included in The Telegraph top 10 baking courses in the UK

The Sunday Independent on Sourdough

Real protection for real sourdough – DEFRA

A list of UK Sourdough Bakeries

Food for Thought

Real Sourdough – a Meeting with DEFRA

A list of Sourdough websites for ideas, information & inspiration

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sourdoughschool

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SOURDOUGH SCHOOL COMPETITION✨⁠⠀⠀⠀⠀⠀⠀⠀⠀⠀
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How do you like to top your sourdough? Here at The Sourdough School we want to eat our bread with beautiful ingredients including probiotics that we can add to our diet through accompaniments to our loaf.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We’re delighted to be able to give away 2 x wheels of @ampersanddairy’s cultured butter and tote bags so you can enjoy your sourdough on a new level. 🎊⁠⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Making sourdough is about making connections – the connection between the dough and your hands as well as the connection between your bread and the makers of the ingredients you use. This isn’t industrial butter – this is artisan butter that perfectly connects with your handmade sourdough bread. It is the perfect example of the type of artisan ingredients that should be accompanying your beautifully nurtured home-baked sourdough loaf.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Grant’s (@butterculture) batch churned cultured butter is made using the best ingredients – Jersey and Guernsey herd cow milk produced from English bred dairy cows, a healthy bacteria culture and mineral-rich Himalayan pink rock salt. It’s rich and creamy and a delight to eat – but it’s also good for our gut. “The culture in this butter is the good bacteria (lactobacillus), added to the rich, yellow Jersey and Guernsey herd cream and aged, once it reaches the perfect maturity the cream is then churned. During this process, the lactose eat the sugars and carbohydrates in the cream and produce specific lactic acids which are incredibly rich in butter flavours, being probiotic, it’s better for you and the acidity, naturally increases its shelf life.”⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To be in with a chance of winning a wheel of cultured butter & a tote bag:⁠⠀⠀⠀⠀⠀⠀⠀⠀⠀
👉 Follow @sourdoughschool⁠, @butterculture & @ampersanddairy⠀⠀⠀⠀⠀⠀⠀⠀⠀
👉 Tag a friend you'd like to share your homemade sourdough and cultured butter with⁠⠀⠀⠀⠀⠀⠀⠀⠀⠀
👉 BONUS ENTRY – share a photo of your sourdough & tell us one way you’ve tried to introduce nutritious accompaniments to your sourdough⠀⠀⠀⠀⠀⠀⠀⠀⠀
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(T&C's in comments below)

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WHY CAN I DIGEST SOURDOUGH?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This is one of the most frequently asked questions we get here at the school… how come I can digest sourdough bread but not other bread? While reasons differ from person to person, here is a rough explanation of what makes sourdough more digestible than ordinary, commercial bread.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Firstly, it’s worth understanding what is going on in the stomachs of IBS sufferers. “Phytic acid inhibits enzymes which are needed for the breakdown of proteins and starch in the stomach.” Commercially produced bread, even whole grain “healthy” bread, is often lacking in these enzymes and that is what can cause digestive issues.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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But in sourdough, something else is going on. “The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest.”⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Overall, sourdough fermentation is hugely effective in reducing phytate content and in turn bloating and digestive discomfort. In fact, “long slow fermentation of wheat can reduce phytates by up to 90%.”⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Sourdough bread also takes longer to digest and it’s a prebiotic, which makes for a happier and healthier gut microbiome.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you’re interested in learning more about why sourdough is more easily digestible than other bread, then we have lots of articles on our website. And if you’re intrigued and eager to delve deeper, sign up for one of our sourdough workshops to discover a blend of baking and the science behind bread. Hurry though - spots are limited - so secure yours today via the link in bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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THE CLASSIC - SOURDOUGH WORKSHOP⠀⠀⠀⠀⠀⠀⠀⠀⠀
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There are just 4 places on this workshop. It's a limited edition with our tutor @VanessaKImbell⠀⠀⠀⠀⠀⠀⠀⠀⠀
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WHAT WILL I LEARN?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You will learn to make a beautiful open crumb sourdough.. but more than that you will learn why diversity is key to gut health.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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How to blend and mill your own flour.⠀⠀⠀⠀⠀⠀⠀⠀⠀
You will learn to make our classic diversity sourdough⠀⠀⠀⠀⠀⠀⠀⠀⠀
How to look after a wholegrain starter⠀⠀⠀⠀⠀⠀⠀⠀⠀
Which variables affect the fermentation?⠀⠀⠀⠀⠀⠀⠀⠀⠀
How much to hydrate your bread by⠀⠀⠀⠀⠀⠀⠀⠀⠀
How to get an open crumb structure⠀⠀⠀⠀⠀⠀⠀⠀⠀
How to make a classic sourdough boule⠀⠀⠀⠀⠀⠀⠀⠀⠀
About fibre, protein & gluten in the flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
To understand shaping⠀⠀⠀⠀⠀⠀⠀⠀⠀
How to score sourdough⠀⠀⠀⠀⠀⠀⠀⠀⠀
An overview of nutrition & digestibility of bread⠀⠀⠀⠀⠀⠀⠀⠀⠀
Eating symbiotically for optimal gut health⠀⠀⠀⠀⠀⠀⠀⠀⠀
About the gut microbiome and why the kind of bread you eat matters⠀⠀⠀⠀⠀⠀⠀⠀⠀
The difference between probiotics and prebiotics #guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts⠀⠀⠀⠀⠀⠀⠀⠀⠀
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BOOK NOW.

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NEW SPRING WORKSHOP FOR BEGINNERS 🌸⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We have just released a series of Classic Sourdough Workshops that are suitable for beginners.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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These are going to be held in small and focussed groups of 4 in the heart of the English countryside, giving you another chance to visit our lovely school and immerse yourself in sourdough. And the first one is our Classic Sourdough Workshop – Spring.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A combination of making and learning, you’ll spend a busy 4 days trying your hand at a range of bakes, including a classic 80% hydration boule, a sourdough tin loaf and an ambient fermented cake or pie. Primarily a school, much of the workshop also explores the science behind what you are baking, the nutritional value of your bread and its relationship to the gut. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Our workshops always leave students wanting more, so a 12-month membership to The Sourdough Club, a workbook and a signed copy of The Sourdough School book is also included.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Our Spring Workshop runs from 24th- 28th February 2020, the perfect time for you to replenish your skillset and learn something new. To book your spot, hit the link in our bio today!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia⠀⠀⠀⠀⠀⠀⠀⠀⠀
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(This image is taken from the @sourdoughschool book by @vanessakimbell, produced by @kylebooksuk, with photography by @nassimarothacker, styled by @season_adam & with foreword by @richardhartbaker.)

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