The origin of sourdough goes back to 1500 BC Egypt. Commercial yeast was not yet available in markets and hence fermenting the grain was the sole method of leavening the bread. Leavening refers to the rising of the bread and sourdough is a naturally leavened bread. It is prepared through a slow fermenting process, without using any commercial yeast. The recipe makes use of live fermented culture made from flour and water, which is called the “starter”. This acts as a natural leavening agent for the bread.
How does it taste? As the name suggests, sourdough has a characteristic tangy taste, a chewy texture and a crispy crust. It also has a hint of earthy yeast flavour.
Why is it good for health? Since sourdough is prepared without any artificial flavours, additives or leavening agents, it definitely scores brownie points from the health standpoint. The fermentation process breaks down the phytic (antinutrient) content, thus making it easier to digest and more nutritious. It develops a natural flavour due to the action of two gut-friendly bacteria- Lactobacillus and Acidobacillus.
Program Schedule: 24 October - 07 November 2024
Session 1 | 24 October 2024 | 4:00-5:30 PM Making the Sourdough: Step 1-4
Session 3 | 07 November 2024 | 11:00 AM - 12:30 PM Bake Sourdough Pizza and Sourdough Crackers: Step 7
DAILY WhatsApp Support: 25 October - 06 November 2024 | 11AM - 12 Noon
Program Highlights: BONUS video recipes of Sourdough Pancakes & Sourdough Focaccia Troubleshooting access to the expert baker via Whatsapp during the workshop 1 Year access to session recordings
Benefits
Program Highlights:
BONUS video recipes of Sourdough Pancakes & Sourdough Focaccia
Troubleshooting access to the expert baker via Whatsapp during the Program
1 Year Access to Program Recordings
DAILY WhatsApp Support: 25 October - 06 November 2024 | 11AM - 12 Noon
What will you learn
You will learn: 7-Step process of baking a perfect 100% Whole Wheat Sourdough Bread covered over 12 days!
Step 1 : Making the Sourdough Starter Step 2 : Maintaining the Starter Step 3 : Mixing, folding & shaping the Dough Step 4 : Proofing the Dough: In this step, the yeast for fermentation is activated, which helps the dough rise Step 5 : Scoring the Dough: Making cuts on the dough with a sharp knife to allow smooth expansion of the bread without any ruptures Step 6 : Baking Sourdough Bread Step 7 : Discard Recipes: Sourdough Pizza & Sourdough Crackers In the process of feeding the starter, some portion of it is removed. This portion is called the ‘discard’ which we won’t waste!
Know Your Coach:
Priya Vijan
PriyaVijan is a plant-based food, health and fitness enthusiast. She has been among the Top 11 of Masterchef India Season 7. She currently runs a home-based bakery, Melt It Down, which provides plant-based, gluten-free, refined flour-free and nutrient-dense confectionery. Her ebook- Slick Belly is dedicated to plant-based recipes.