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Gluten Free Sourdough

An introduction to the methods of gluten free sourdough bread baking.
6 Students
£30 pp
About this class

An introduction to the methods of gluten free sourdough bread baking. We look at the different flours which can be used, how to make and maintain starters and how to avoid unnatural additives.

On this course you will get basic understanding of sourdough, learn about the differences between gluten and gluten free bread and learn about the different types of gluten free flours and binders. We will each make a sourdough starter and learn how to maintain it successfully.

We will learn how to make simple sourdough gluten free breads including flatbreads, loaves, sourdough crackers and more.

This course runs…

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What you will learn
  • Learn about the different flours that can be used
  • how to make and maintain starters
  • how to avoid unnatural additives
What you will need
  • 1 kg white rice flour (from Doves farm)
  • 1 kg brown rice flour
  • 1 tsp raw honey or organic apple or grape juice

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Your Teacher

The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.

In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.

In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run…

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Flexible cancellation policy

Any class can be cancelled and fully refunded within 24 hours of purchase. See cancellation policy.


To: The Fermentarium

Gluten Free Sourdough

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