I am excited that I have been invited to teach a cultured sourdough workshop by Sprouts cafe at University of British Columbia on March 30th. In this workshop graduate students at UBC will discover how to make healthy sourdough bread without using any baking soda, baking powder, commercial yeast or corn starch. Most baked goods that are produced commercially are not health sustaining long term. As they contain too much sugar, butter, and undigestible flour. Sourdough baking is a delicious, sugar and dairy free alternative, that not only tastes good but is easy to digest.
The amazing thing about cultured sourdough baking is that the carbohydrates are pre-digested during the process of culturing and the nutrients are made more bio-available. The lactic acid in sourdough slows down the rate at which glucose is released in the blood stream. And also lowers the cultured baked good’s glycemic index.
Cultured Sourdough Baking Workshop
March 30th, 2017
2:30 pm to 6:30 pm