Sourdough & the Art of fermented Baking, June 20
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Sourdough & the Art of fermented Baking, June 20

$100.00

Hippocrates said: ‘Let thy Food be thy Medicine’! That’s exactly what we are trying to teach at Foodworx.

Join us for an immersive baking workshop where you’ll unlock the secrets of crafting delicious, gut-friendly breads and baked goods. Perfect for beginners and seasoned bakers alike!

What You’ll Learn:

  • Mastering the art of sourdough bread: From starter to bake.
  • Fermenting grains for enhanced flavour and nutrition.
  • Fermented traditional Indian Dosa
  • Baking traditional Tuscan sourdough flatbread perfect for any meal or as a pizza base.
  • Panzanella (classic Italian bread salad)

‍ Why Attend?

  • Gain hands-on experience in fermenting and baking techniques.
  • Learn practical tips to integrate healthier options into your baking.
  • Take home your creations and recipes to impress family and friends!

️ Date: Sat, June 20
Location: 2/26 Pacific Street Wamberal 2260
Time: 10.00 am to 1.00 pm
Cost: 100.00

Please bring an apron and a bread basket (or a approx.. 20cm bowl), and a tea towel, and a Tupperware (or similar) container for any leftovers for Sunday lunch.

Limited spots available! Reserve your place now and elevate your baking game!

8 in stock

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Description

Part hands-on, part demonstration, this is a deep dive into the process, care and baking with sourdough, whole grain flour, fermented grains and seeds.

Every culture has their unique ‘bread’.

We will have time for a some of them:

Indian Naan Dosa (fermented rice & dahl), Italian Pizza, Focaccia or Tuscan Flatbread, Spanish tortilla, Middle Eastern Pita, Columbian Arepa, .. and all can be very healthy when made the traditional way. Not to forget Australia’s Damper!

This is a 3-hour lesson, finishing with sit-down lunch and plenty of time for Q&A.

Included in your ticket: a 3 hour lesson, sit-down lunch, a sourdough starter (mother), and your recipe folder to take home and continue your sourdough baking journey.

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