The origin of sourdough goes back to 1500 BC in Egypt. Commercial yeast was not yet available in the 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. 

Since sourdough is prepared without any artificial flavors, additives, or leavening agents, it definitely scores brownie points from a health standpoint. The fermentation process breaks down the phytic (antinutrient) content, thus making it easier to digest and more nutritious. It develops a natural flavor due to the action of two gut-friendly bacteria- Lactobacillus and Acetobacillus.

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.

No. For sourdough baking, 100% whole wheat flour will be used.

You will master a real 100% whole wheat sourdough loaf from scratch under expert guidance. Moreover, you will also get some extra tips and guidance on mixing and shaping the dough, getting the fermenting process right, and bonus recipes using the “discard”.

You will have access to the recordings for 1-Year.

The level of the course is of a 'beginner'. You do not need prior knowledge, it's about understanding a few basic things, which we shall cover through the workshop.

Yes, having an oven & an accurate kitchen scale is required.