Friday, September 23, 2016

Fermented Grains

Did you know that sourdough bread may contain vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium –in addition to uniquely balanced proteins and fatty acids? Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

Come and learn the art, craft and some of the science of making sourdough bread fermented with wild culture, as well as some other fermented goodies made using various grains.

Please note the earlier finishing time of 12.30pm. No need to bring lunch this time. Just your person, your friends and your enthusiasm.


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