○ Basic Sourdough Crusty Country Loaf and Focaccia ○
Date: 7 March 2020
Time: 10.00am-5.30pm (or until finish)
Location: H.O.I. 13A, Jalan Gangsa SD 5/3f, Bandar Sri Damansara, 52200 Kuala Lumpur, Selangor
All Naturally Leavened Sourdough Focaccia and Crusty Country Loaf without any commercial yeast added.
Sourdough or Wild Yeast breads are breads that had been around since ancient Egypt time when a dough was accidentally left out and microorganisms started to grow and fermentation started. They are similar to fermented food such as kefir, sauerkraut, kimchi etc.
These breads are fermented by symbiosis combination of wild yeast and lactobacillus cultures (a probiotic , aka bacteria that benefits your gut) hence make these type of long fermented breads easily digestible.
The learning outcome of this Sourdough series workshop includes:
• How to start fruit yeast water
• How wild yeast starters were made
• Where did they come from
• How to maintain sourdough starter to be passed on to many generations to come
• Hands on work on different types hydration dough
Students will bring home their own products at the end of the class.
Students also will take home with them their self started fruit yeast water and starter to kick off their sourdough baking journey.
All materials, detail notes and tools will be provided during workshop. Lunch is also provided.