Join award-winning cookbook author, food writer and culinary tutor Nicola Galloway at one of her popular sourdough cooking workshops around New Zealand.
Using simple everyday ingredients combined with basic technique and timing, the most flavoursome and nutritious bread can be created in your own kitchen. For many years I have been preparing sourdough bread (using both gluten and gluten-free flours) for my family, and have specifically designed my recipes to fit around a modern lifestyle. This traditional technique of bread making slowly ferments the flours and grains to improve their flavour, while also enhancing starch and gluten digestibility and nutrient bioavailability.
In this demonstration-style workshop you will learn:
- How to prepare and maintain a healthy sourdough starter – using both gluten and gluten-free flours – this is key to baking great bread.
- Wholemeal Sandwich Bread (baked in a tin) with variations to use different flours and flavour variations i.e. adding seeds, dried fruit and spices.
- Plus a variation to make a Gluten-free Sourdough Loaf.
- Where to source quality flour and NZ-grown grains for bread making.
+ Delicious food samples on the day & recipe folder to take home.
*Limited places available.