Knead a Loaf Workshop

 

 

Knead a Loaf Workshop with Truefood Academy.

 

NOTS in conjunction with Truefood Academy are hosting a “Knead a Loaf” Workshop. This workshop will will take place over two days, be a hands on class where all materials and a delicious lunch will be provided for trainees. Trainees can also take home their baked goods.  All the produce will be organic, locally sourced or home grown i.e slow breads, traditional sour-dough and overnight sponge yeast methods.

This practical workshop will exam the effects of modern bread production and processing methods, and the biochemical consequence of such processing on the body. The class regards the connection between industrialisation and a parallel increase in health conditions such as coeliac disease, food intolerances and other resultant conditions.

In addition to making a sourdough starter, participants learn how to make fermented slow breads using a combination of traditional and modern baking methods.

The workshop addresses the breakdown of phytates and antinutrients and how the fermentation process enhances specific nutrient content and the bioavailability of slow breads. The workshop also considers the gluten compound, leaky gut syndrome and it’s short and long term effects on health.

Course Times: 10am to 4:30pm

Venue: Bohatch, East Clare, situated in the picturesque Slieve Aughty hills with panoramic views of Lough Derg, located on the River Shannon.

Date: 2nd and 3rd of June 2018.

Course Cost: Full Price €250.00 per person less 25% Skillnet funding if eligible which leaves the cost at €187.50pp payable directly to NOTS.

Learning Outcomes

A participant leaves with the practical skills necessary to produce fermented nutrient rich slow breads and other baked goods (buns, cakes, focaccia, baguettes etc…)

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