Sourdough, famous for its classic tang, is the traditional way to make all breads, donuts, bagels, pizza and cakes. With this skill, a whole breadbasket is at your disposal!
In this course you will:
For over 95% of our history of baking we have used sourdough. We only started using prepared yeast just over 100 years ago. Each region of the world has developed their own unique form of sourdough starters. In this class we are going to explore several of these from around the world. Sourdough takes on a regional flavor; as each starter containing very specific local yeasts and bacteria (native to that area). In turn this creates various flavors and textures of bread only available in that region. The famous “San Francisco Sourdough” is just one example.
Sourdough is much slower than yeast. The longer rising/soaking time necessary to raise the breads allows for the breakdown of some of the proteins (gluten in wheat) into amino acid pieces; making it easier to digest. This is why some people who have gluten sensitivity can tolerate sourdough wheat breads. This is not 100%, but I can easily say that 50% of my gluten sensitive patients can tolerate moderate amounts of sourdough products, even though they can’t eat normal breads. This also delivers more nutrients (especially B vitamins) and lowers the glycemic index of the bread. In this class we will work with several types of bread, pita and scones; plus gluten-free alternatives for bread and Ethiopian ingera.
Dr. Terry Willard: “Hi there! I’m a Clinical Herbalist, practicing in the city of Calgary Alberta since 1975. My PhD is in Health Sciences, and I research as a method of backing-up my present interests. I have formulated thousands of products for many of the top supplement companies in North America, Japan and Europe.
I live on the East slope of the Rocky Mountains on Chiron Organic Herb Farm. This gives me plenty of opportunity to work with the botanicals, both as medicines and as foods. I love creating a sustainable lifestyle from this environment. I travel extensively, working with local peoples to gather information. This habit satisfies my deeply-rooted sense of adventure.
Currently, I serve as the President of the Alberta Association of Herbal Practitioners, past president of the Canadian Association of Herbal Practitioners, on the Canadian Council of Herbalist Associations and a professional member of the American Herbalist Guild. I serve on an elected three-year term for the Federal Government’s NHP-PAC board to consult on product licensing by the government.
For over thirty-five years, I has been an active practitioner and teacher, and the director of the Wild Rose College of Natural Healing. I am in the Canadian Health Food Association’s “Hall of Fame”, and am an author of twelve books. You’re invited to look at my book section; my latest book being: “Flower Essence: Emotional Alchemy and Spiritual Evolution”.
I don’t believe we are here to own, or conquer Earth (Gaia). I feel we are a marriage between Mother Earth and the Human Spirit. I celebrate that we are multi-dimensional Beings! Perhaps, we are but interference patterns between Earth and Human Spirit? Whether or not, there is nothing to take too seriously in this life.”
I look forward to seeing you on the inside of this and our other courses!
My college website is – www.wrc.net.
Malcolm Saunders: Creative Visionary of The Light Cellar, Malcolm Saunders is an Intuitive Chef who specializes in the Alchemy of Superfoods and Superherbs. He has an expertise and passion for creating, and teaching others how to make, many special energizing and healing creations, including raw chocolate, elixirs and fermented foods.
Malcolm’s desire is to inspire others to live and eat from a space of peace, sustainability, and consciousness by illuminating all aspects of the power of influence our food choices have on ourselves, other beings, and the planet we live on.
These and other classes are held in Calgary at the Light Cellar. For more information please visit: http://thelightcellar.ca.
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