Antonella, Yummy Italy’s sourdough bread and pizza tutor, originally from Naples, graduated with a degree in Political Science from the University of Naples in 2000 and went on to work for a well-known corporate training company as a quality and project manager.
Having spent her childhood summers in her grandfather’s pastry shop where she and her family made all kinds of pastries and sweets, her love for baking and sourdough took over when in 2009 she participated in a bread-making workshop and received a piece of sourdough with which she fell in love.
Researching the outstanding health benefits of sourdough and more natural grains and their cultivation methods, she began to delve deep into the concept of sourdough and different types of grains and flours and has since become one of Italy’s leading sourdough experts. She has published four books on the subject: La Pasta Madre (Sourdough) published in 2010, Kamut, published in 2012, Pasta Madre, Pane Nuovo, Grani Antichi (Sourdough, New Breads and Heritage Grains) published in 2015 and in 2017 she published Pane e Pasta Madre (Bread and Sourdough).
Antonella is a keen photographer and has taken all the photos for her books. She appears regularly on TV and has been a judge in the International Best Pizza Championships.
Since 2014 she has been running her own cookery school specializing in sourdough bread and pastry courses. Antonella is also the educational brain behind Yummy Italy’s corporate team-building and incentive experiences.
Italian Sourdough Bread – Full Day Workshop
This full day workshop provides you with the opportunity to delve into the world of sourdough bread making. You will learn how traditional dry or brewer’s yeast can easily be preplaced with a sourdough starter in all of your home baking.
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You will learn:
- how to refresh and maintain a healthy and robust starter
- about the role that various flours play on the finished bread
- how to make a dough with special flours containing less gluten
- how to choose the flour for your loaf: stone milled flour vs roller milled flour
- how to knead and treat your dough in order to make a great loaf
- how water affects the result of your loaf
You will learn:
- Sourdough Spelt bread
- Sourdough Pizza (in a pan)
- Whole Wheat Sourdough Bread
Included: Tuition in English, all ingredients, a Yummy Italy apron, recipe sheets, a piece of sourdough and one pack of organic flour. Lunch is also included.
Not included: Accident and Health Insurance, Transport, Accommodation