The One Sourdough Bread Tutorial You
Will Ever Need

What is Real Bread?

Making bread is one thing. Making bread that is a real food is another thing entirely. To be a real food the flour used must be the whole grain. Nature designed it that way, and that is what works best. Next, commercial yeast won’t do anything for you. It is used purely as a raising agent. The real benefits come from using a natural sourdough starter – as nature designed it. The culture is full of microbiota that can break down the wheat and extract all the nutritional and health benefits from the grain (prodigious) passing it on to us in an available form . Real bread is a fermented product like cheese and yogurt and sauerkraut .
It is good for you. Very good.

We show you the whole process.

A bit of history helps. Knowing where bread has come from and where it diverted off the rails is helpful in knowing where you are going and why. Then comes the nitty gritty. First is the sourdough starter, we run through everything you need to start your own, maintain it, and store it long-term, frozen or dried, and reactivate it again. Mixing the dough is done by hand, it takes less than two minutes, flour, water and salt are the only ingredients. (The starter is flour and water). There is no kneading. The dough is left for some time, days, in a cool place (fridge) to ferment . It is ‘shaped’ – made in to the loaves, left to rise and then baked.
Everyone of these stages is broken down to bite size bits and explained and demonstrated from many different angles. All coming from the experience we have had successfully teaching hundreds of people.
We know what you need to know.

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