Traditional Foods for Gut Health: Day 2- Breads & Dairy Ferments (Canberra)

Session 1: Baking sourdough bread is a great way to break down hard to digest components and give you the most nutritional value from your grains. And having the skills to bake gluten-free options gives you a way to avoid intolerances so common these days. In this session you will learn how to keep a sourdough starter alive and active, how to make sourdough breads, pancakes, crackers and pizza bases, and gluten-free fruit bread, flatbreads and focaccia.

Session 2: In the afternoon session we will cover the fizzy and delightful fermented drinks such as water kefir and komboucha. You will learn all the tips and tricks to keep your SCOBY starters healthy and active, and how to make flavoured second ferments the whole family will love. Then we will move to that well of probiotic goodness, milk kefir. And from here we can cover cultured butter making, delicious set Greek yoghurt, cream cheese (labneh), and cultured buttermilk. All made with your milk kefir as a starter.

Book here for the full day or just one session.