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Wild Sourdough
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Low FODMAPs DEMO Sourdough Class

Low FODMAPs DEMO Class

Low FODMAPs Sourdough Breadmaking

Totally VEGAN, high protein, high fibre, WHEAT free, soya, legumes & corn free

In this interactive demo class, be prepared to be both surprised and delighted by the amazing tasting and nutritious to boot LOW FODMAPs sourdough sandwich bread, fruit loaf, pain au levain … to name a few! You will rediscover your love for what makes sourdough bread so comforting and special, the uniquely delicious complex taste and texture which is a direct result of natural lactobacillus fermentation which has existed for thousand years… with a TWIST to make it suitable for the LOW FODMAPs diet so you can enjoy it in total comfort and with total confident to know that you are following your doctor’s instruction for low FODMAPs diet…

You will touch, feel, smell, taste every part of the sourdough breadmaking process, so you will understand absolutely everything you need to make your own sourdough bread at home. Using beneficial sourdough fermentation, I will introduce you to a variety of flour and ingredients that are naturally low FODMAPS, which will include SPELT and  a variety of GLUTEN-FREE flours. We will be using hybrid spelt & gluten-free starter and we will make some hybrid sourdough bread.

My main objective is to guide and inspire you to make this delicious and nutritious bread at home with easy practical and do-able methods, to fit in this sourdough breadmaking steps into your day-to-day life. You will be provided with my sourdough starter culture to start off your stress-free breadmaking adventure!

Type of sourdough covered in this class:

  • sandwich bread, fruit loaf, pain au levain … to name a few

Class Details

  • Duration – 3 hours
  • Hybrid spelt & gluten-free sourdough starter given
  • Includes comprehensive notes and recipes
  • Generous food tastings through out the class

More Information...

For information on current classes and gift vouchers, please contact YOKE...

Please note that some classes may only be run once a year.

Contact Yoke

Hi Yoke

I’m still making bread, and trying to perfect it each time. I made the basic white this weekend, and think it was the best so far. I’ve come to the conclusion you need time, and can’t rush it, or have a deadline when it has to be finished. I tried the wholemeal recently, which was a little doughy, probably because I didn’t cook it for long enough.

This time I let it rise for longer, and ended up cooking it at about 9.30pm, and it was lovely.
Hope all’s well with you, and the classes are going well,

Thanks & Regards, Alison (WA)

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.