“Wild yeast and friendly lactic acid bacteria, fermenting in a healthy starter culture of water, brown rice flour, sorghum, teff or buckwheat flour… it’s like magic!”
( Coeliacs, please note: As a wheat-based business, our environment inevitably contains more than the statutory 20 parts per million of gluten established by law to protect people suffering from coeliac disease. However, we are very careful about cross-contamination, and some coeliacs have done the course here quite happily. Others send family members along to pick up the knowledge for them. Please get in touch if you would like more information before you decide.)
If you already have some experience of baking gluten free breads – and even if you don’t – this course will introduce you to the exciting world of sourdough baking, and all the amazing flavours and textures you can create with naturally fermented gluten free flours.
In this course, you will learn how to:
- Make beautiful, artisan loaves, rolls and pizza using GF sourdough leaven and natural binders.
- Make and maintain your own, 100% natural gluten free sourdough cultures.
- Understand the principles of sourdough leaven and slow dough fermentation.
- Gain confidence in gluten free sourdough baking.
The course is for:
- Anyone wanting to enjoy the taste and health benefits of naturally gluten free sourdough.
- Anyone who wants to avoid bakers’ yeast, and improve their gut flora with more fermented food.
- Anyone wishing to include a more genuinely natural bread in their GF diet, without the chemicals and preservatives found in commercial GF breads.
Cost: £195 per person, including recipes, lunch, refreshments and lots of Naturally GF Sourdough Breads to take home. Starts 11 am and finishes 3 pm.
Booking: Please check Course Dates here, or email us your own preferred dates. We will then confirm availability and send you BACS details for payment.
