During this cooking class you will learn:
- How to refresh a sourdough and how to maintain a healthy robust starter
- With the help of Antonella, you'll look at the role the various flours have on the finished bread in detail
- How to make a dough with special flour that has a weak gluten
- How to choose the flour for your loaf: stone milled flour Vs roller milled flour
- How to get hands on your dough to get a great loaf
- Discuss how water affects the result of your loaf
You will bake and taste:
- Focaccia
- Sourdough bread with dicoccum spelt flour
- Grissini with monococcum speal flour
At the end of the lesson, you’ll taste the bread with olive oil and with same regional ingredients.
About the teacher, Antonella Scialdone:
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 various books on the subject and she offers her expertise both to amateurs and professionals.
All the material necessary for the realization of the course is entirely provided by La Pasta Madre.
