WHAT IS SOURDOUGH?
Sourdough is a dough that contains a Lactobacillus culture and natural yeasts and is used as a traditional leaven to make bread. It contains no commercial yeast and is fed frequently with flour and water to keep it alive. This process of natural fermentation helps in the digestibility of the flour, as it breaks down the starch and gluten molecule chains and unlocks valuable vitamins and minerals for the human gut microbiota. Moreover it also gives our bread its unique and authentic flavour due to the slow fermentation method.
Eating the delicious breads and pastries is not the only way of nourishing the soul, it is the whole process of baking that gives calmness and lets you connect to practices that are thousands of years old and have been practiced by thousands of hands before her. Dina wants to share this art of fermentation and how it benefits your gut microbiota with you, through giving workshops. They are filled with discovering a variety of doughs, their flavours and different sourdough starters, providing you with all the essentials to start your own baking journey.
Depending on the city and the existing facilities at hand Dina usually teaches a one day introductory class or a two day intensive class.
For consulting requests please contact us personally.