About
Sourdough bread and fermented foods are becoming increasing popular for a variety of reasons. Easier to digest, as some of the starches and sugars have already been broken down, consuming this type of product is also known to have health benefits. Sourdough contains more vitamins and minerals and is lower in sugars than other breads plus it tastes great, has a good crust and a light 'crumb'. Fermentation is the best method for preserving foods in order to maintain and even boost its nutritional value.
Catherine's qualifications in nutrition have led to an interest in fermented foods so, as there is a lot of 'waiting around' for sourdough to prove, she will help you make some fermented foods and understand more about the process and why this method of food preservation is so good for your body
You will be making:
- Sourdough from which you will create some loaves to take home
- Leaven starter plus care instructions
- Kombucha - a fermented, naturally sparkling drink full of probiotics, antioxidants and beneficial enzymes.
- Kimchi paste- a hot and spicy paste filled with healthy bacteria and probiotics for the overall wellness of your body
- Dill pickled cucumber
Vaughan's Cookery School, Kennet
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