Learn Pressure Canning with Rosie and LoveJars – Free Member Benefit
The Sourdough Club
by
8M ago
Soup and Sourdough: A Perfect Pairing As the winter months are drawing in, this is the ideal time to try out some hearty soups, dals, and broths. Soups are the ultimate nourishing comfort food to tuck into in this colder period. Quick and simple to make they are fabulous at any time of day ..read more
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Lifestyle Medicine in the Community: Greenview Surgery
The Sourdough Club
by
9M ago
Social Prescribing A prescription membership is prescribed to patients by doctors and healthcare professionals who have graduated from The Sourdough School. We fund, as part of our social enterprise, a systems change programme that allows us to use our resources to support change and education ..read more
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Non-coeliac gluten sensitivity (NCGS)
The Sourdough Club
by
1y ago
Nothing beats feeling well. Perhaps the one driving force behind my work is that nothing beats feeling well. One of the things I am most often asked about by students who tell me that they can eat sourdough with no ill effects is why they feel unwell when eating fast fermented Chorleywood ..read more
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Fermented Buttermilk & Blueberry Sourdough Cake
The Sourdough Club
by
1y ago
When less is more. This unassuming and delectable blueberry sourdough cake is perfect to enjoy with a cup of coffee. I've been wanting  to capture the memory of a slightly soured Nordic vanilla cake I once ate. It wasn’t sweet, rather it had a lactic tang, which was offset with fresh tart ..read more
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Sourdough fermentation controls explained
The Sourdough Club
by
1y ago
So you want to make great sourdough? You need to understand it. The moment that you stop thinking that you are baking bread and start to think I am fermenting bread then you will be a great baker. So this is what makes my approach different, and why I give guidance - because it is wild yeast and ..read more
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Sourdough Scones
The Sourdough Club
by
1y ago
Many people get upset about throwing their leftover sourdough starter away when they refresh it. It can be so useful for baking with if you prefer not to discard it. This recipe uses your unrefreshed leaven to add flavour and texture to your scones.  They are light, golden, have a slight crunch on ..read more
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Task: Make a high-polyphenol fruit compote – Core principle No. 4 (increase polyphenols)
The Sourdough Club
by
1y ago
The health benefits of polyphenols are well documented because of their potential to reduce your risk of chronic diseases and to support gut health. We have over 100 studies on the database that look at specific fruits and the positive ways in which they impact the gut. Making a fruit compote ..read more
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Barley (Hordeum vulgare)
The Sourdough Club
by
1y ago
Barley has a lovely, slightly sweet and nutty flavour, which makes it great for adding to flour blends when bakers want to introduce more diversity into their breads. The grain can also easily be combined with other grains if you mill your own flour, as we do in our Botanical Blend No. 2. The ..read more
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Task: Creating Your Own Botanical Blend
The Sourdough Club
by
1y ago
This is the very first task. It involves finding and connecting with a farmer or a miller and buying some wholegrain stoneground organic flour. As bakers, it's really important to have an appreciation of where our ingredients come from and who grows them. I have travelled all over the world and met ..read more
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Task: Connecting to the Farmer or Miller
The Sourdough Club
by
1y ago
This is the very first task. It involves finding and connecting with a farmer or a miller and buying some wholegrain stoneground organic flour. As bakers, it's really important to have an appreciation of where our ingredients come from and who grows them. I have travelled all over the world and met ..read more
Visit website

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