Artisinal Bread Baking
Bread was good to us for thousands of years ago, but today bread is a problem in our diets. This session looks at the why bread now causes problems such as the modern refining processes and the food additives that is now used in our daily bread. Our own nutritionist deciphers for you all the secrets of industrial bread, the importance of natural fermentation and bread storage.
You will learn how to take control of your daily bread and how to make your own (chemical free) yeast and sour dough, how to grind your own flour and turn it into bread such as Pollaine, Rey and Spelt Loaf, Onion and Mushroom Three Grain Bread, Walnut Bread, Baguettes, Turkish Bread, Bagels, Pizza, Gluten free bread, Sunflower Roll, Grissini, White Loaf, Russian Buckwheat Blini and Ciabatta.