Sourdough Nutrition & Digestibility Workshops RCGP Accredited Diploma at The School, Northamptonshire

This course is open to any level of baker and is ideal if you believe that you get bloated from eating wheat, have trouble digesting gluten, have IBS, or are recovering from an illness, and need to optimise the nutritional density of your food. The recipes and techniques from this course are also ideal for individuals who need to eat bread that has a low GI to control bloods sugar levels, such as athletes, or people with diabetes.

You will have a full and comprehensive understanding of baking bread using the wild yeast and Lactic Acid Bacteria in sourdough to make the healthiest bread possible. All students will receive a certificate, a bag of Mulino Marino flour, a dough scraper and a ceramic pot of our organic sourdough starter.

* please note that this course is not suitable for people diagnosed as coeliac.