Italian Sourdough Bread – Full Day Workshop
This full day workshop, run by Antonella, one of Italy's leading Sourdough experts, 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.
Sourdough, the only method used to make leavened bread for hundreds of generations past, has been scientifically proven to have many health benefits: it is much easier to digest and healthy for the gut as well as containing a host of vitamins and minerals that are not generally found in industrial breads or those made with brewer's yeast.
The course is intensive and covers a lot of ground and provides students with the skills to make and maintain a healthy and robust starter. The course also teaches the role of different types of flours and grains, how to select them, how to make a dough with flours low in gluten, how to choose the flour for your loaf – stone milled vs. roller milled, how to knead and treat your dough and last, but most certainly not least, the role of water.
You will learn how to bake:
- Sourdough Spelt bread
- Sourdough Pizza (in a pan)
- Whole Wheat Sourdough Bread
IIncluded: 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
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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.