“It is beyond bread’
Twenty years ago, when Vanessa embarked on a mission to discover why she could digest sourdough and not yeasted bread, there was not much clinical evidence on why sourdough is easier to digest. One of the things that was clear to her was that the fermentation process itself significantly changed the way her body processed bread.
Over the years keys studies have been published that confirmed why yeasted bread is one of the foods that are often implicated in triggering IBS symptoms, but recent research now shows the mechanisms by which the fermentation makes sourdough less likely to cause dietary discomfort when eaten in moderation. This evidence indicated that the long fermentation associated with sourdough can reduce the FODMAP levels by up to 90%.
Modern yeasted bread, made with additives and rapid fermentation using just yeast, is a high FODMAP food. Eating traditionally made sourdough, made with a lower gluten flour, is low FODMAP and therefore more easily tolerated by people suffering IBS.
But what if we could take this one step further?
In this workshop, we will look at a collection of other studies, on ingredients, length of fermentation, choice of grains, and lifestyle changes and combine these studies that have robust evidence of improving the discomfort of IBS to create a program to improve IBS symptoms. The Microbiome is at the core of our research on bread. We will be creating a blend of flour, milling the grains to make fresh flour and creating new formulae for some beautiful gut-friendly sourdough bread focused on reducing FODMAPS and supporting gut health. Suitable for anyone baking sourdough who has an interest in IBS.
What is a sourdough workshop?
Learn to Make Sourdough
You will learn more than you even knew there was to learn, including:
- Every step of making sourdough
- Starter refreshment
- Blending and milling flour
- Familiarisation of the variables affecting fermentation
- About fibre, protein & gluten in the flour
- An overview of nutrition & digestibility of bread
- Eating symbiotically for optimal gut health
- Why diversity is key to gut health
- About the gut microbiome and why the kind of bread you eat matters
- Probiotics & prebiotics
What is included:
- A lifetime membership to The Sourdough Club.
- An exclusive ceramic jar with breathable wooden lid & some of our starter to take home
- A set of sourdough record cards
- A personalised signed The Sourdough School book worth £24.99
- All the teaching materials & supporting documentation
- A personalised embossed Diploma certificate
- A Sourdough School workbook that you fill in as part of the week to write up all the recipes we develop, any notes and information you want to remember.
- A selection of flour that we use on the course.
- You can also book a wine tasting & tour of the vineyard (providing the proprietors are available)
- All food & drinks whilst at the school are provided, including lunch out on Tuesday when we go to the farm shop or market.
- There are just 4 places available on each course.