Part hands-on, part demonstration, this is a deep dive into the process, care and baking with sourdough, fermented grains and seeds.Â
We will make wholegrain rye & spelt sourdough bread and you will take your own "starter"Â with the recipe and instructions home, so you can keep the fun going!
Other dishes we make may include: Fermented rice & mung dal dosa with scrumptious filling options Super 'Seedy' flats and a quick dip to enjoy them Sourdough for a Tuscan flatbread or as a pizza base.
This is a 3-hour lesson, finishing with sit-down sampling and plenty of time for Q&A.
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