Sourdough & Fermented Food

Led by Catherine Maxwell

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.

Catherine's qualifications as a chef and in nutrition have led to her interest in fermented foods. As there is a lot of 'waiting around' for sourdough to prove, it seems an ideal time to learn more about other fermented and why this method of food preservation is so good for your body

What will I learn to cook? 

• sourdough from which you will make rolls to take home
• a leaven starter with care instructions
• kombucha
• Kimchi paste
• dill pickled cucumber

What happens on the day?

• The class is a busy hands-on session.
• All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!
• The small group size enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.
• Lunch will be some of the food you have prepared but there will also be some goodies to take home.

This class can be made suitable for vegetarians, vegans. Let us know at the checkout when you book.