Fermentation: Sourdough Bread
16 May 2018 (ENDED)
Would you like to know more about sourdough bread?
The fermentation of grains, gluten or non-gluten alike, is an important process when it comes to gut health and digestibility. When souring a dough lactic acid is reduced and important enzymes form to start breaking down starches, hence your bread is easier to digest.
Do you love bread, but know gluten isn’t for you?
Gluten is a key player in promoting inflammation and we are finding more and more conditions improve on a gluten-free diet.
It is safe to say that most ready-made gluten-free products on the store shelf are loaded with gums, fillers, sweeteners, bad fats and chemicals to mimic the flavours and textures that we love.
The sourdough class!
Join us to learn some delightful bread recipes, free from gluten and all the junk, yet packed with beneficial nutrients and loads of flavour. Let us show you recipes and tricks for delicious fermented sourdough bread from gluten-free grains as well as grain-free pulses and seeds.
Date: Wednesday, 16/05/2018
Starts: 7 pm
Venue: Cookery Cottage,
Park Avenue, South Douglas Road, Cork [Map]
This event has ended.