These days no self-respecting café or restaurant will be seen without a basket of sourdough bread on the table, and its popularity is growing apace as people discover not just its superior taste and flavour, but also the health benefits of long-fermented bread.
But what is sourdough bread? Why is it much better for your gut and how does this relate to the wider context of fermentation, from kefir to kombucha, kimchi to sauerkraut?
In our second fermented foods and gut health workshop of the year, we turn our attention to sourdough. Hosted by our friends from Hackney Bread Kitchen, we will spend a day on all things sourdough, baking and learning the benefits and science behind it.
This one-day workshop will be led by specialists in all- things fermented, Lawrence Leason from Hackney Bread Kitchen and Arthur Potts Dawson who heads up the kitchen at OmVed Gardens.
You’ll get to try some yoghurt kefir, sip kombucha and be introduced to the principle of sourdough bread baking. You’ll get hands-on experience mixing, kneading and shaping your own dough, have a chance to stroll in the beautiful gardens to pick herbs for your lunchtime focaccia, and go home with three different types of sourdough bread.