About the Course
In this class you will learn to make sourdough rather than the sourfaux that is available out there.
What is the definiton of 'real bread" you ask? It is bread made the correct way: through a long, bulk fermentation process and in the absence of yeast and checmial agents (softners/improvers).
The breads you will learn to make will be free of additives, bread improvers, it will also be preservative-free, egg-free, oil-free, free of butter or fat of any kind. Even sugar free!
What you will learn to make in class:
Sourdough loaf
Focaccia - will require use of olive oil (optional)
Baguette (optional)
Essentially you will take home the skills to make bread the right way - you won't be leaving with a mere recipe but rather an understanding of the bread-making process and why it is essential for your gut health.
Our goal is to ensure Pakistani's are eating bread that is good for their gut and their overall health. We do not wish for you to eat bread that contains chemicals, additives, or excess yeast.
Definitions:
*Real bread is made without chemical raising agents, so-called processing aids or any other additives
Your Instructor
Gauhar Bano Qureshi
Instructor is a graduate of the Swiss Hotel Management School. Gauhar has attended Lieths School of Food and Wine and taken several courses at one of London's leading bakeries.