Sourdough bread is naturally slowly fermented, during that time a magical transformation takes place. The gluten is largely broken down so many people with gluten intolerance can eat slowly fermented sourdough with no digestive upset!
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Sourdough benefits

• Gluten is broken down, so easier to digest
• Phytic acid is broken down releasing minerals for the body to absorb
• Made with only 3 ingredients, no dodgy additives and no pesticide residues if you use organic flour
• Has a lower GI so it keeps your blood sugar stable for longer
• Acidity keeps sourdough fresher so no need for preservatives
• It’s delicious and you can vary the level of sourness
• Its high in resistant starch so considered a prebiotic food, ie food for your gut bacteria!

SOURDOUGH WORKSHOP + PLANT BASED LUNCH

This workshop is all about sampling and making sourdough… and having fun! There's a hands-on element so you will be doing a bit of stretching & folding, kneading, rolling flatbreads and flipping pancakes.
In addition,   the workshop will include a delicious plant-based lunch   and  lots of sourdough to sample throughout the day.


We will be sampling:

• 100% traditional seeded rye with caraway, pumpkin, sunflower & linseeds.
• Fig and Nut Rye, think delicious fruit bread.
• Standard white, sourdough.
• Oat sourdough with white flour & malted grain flour.
• Sourdough flatbreads, pizza bases.
• Sourdough pancakes & delicious wee sourdough oaty bites.

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You will learn:

• All about starters and how to keep them happy and active.
• Different types of flour, white, wholemeal, rye and spelt, how they affect your sourdough & where best to buy them
• Dutch oven and standard oven method of baking
• Stretching and folding and traditional kneading method
• Some scoring techniques
• Bannetons, lames, and other useful equipment required
• What to do with discarded starter
• The many health benefits of sourdough

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WHAT WILL YOU TAKE HOME?​
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• A rye or white starter
• A PDF document full of recipes and notes
• You will also have my guidance and support on your sourdough journey and the opportunity    to join my private Facebook group where we share our experiences, best recipes, and tips.​

WHAT TO BRING?
A small glass jar for some sourdough starter

PRICE AND DETAILS

This is a 5-hour workshop suitable for any level, complete beginner or those already baking sourdough.

The cost:   £75

WHERE

Glasgow Southside, Scotland

DATES

2020 WORKSHOP DATES
ALL 11:00 TO 16:00

• SATURDAY 11TH JANUARY     SOLD OUT 
• ​SUNDAY 26TH JANUARY       SOLD OUT
• ​THURSDAY 6TH FEBRUARY    SOLD OUT
• ​SUNDAY 16TH FEBRUARY      SOLD OUT
• SATURDAY 7TH MARCH       SOLD OUT
• SATURDAY 21ST MARCH.      SOLD OUT
• SATURDAY 4TH APRIL           SOLD OUT
• SATURDAY 25TH APRIL         SOLD OUT

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