ISABELLA de Villiers from Kliprivier hosted a sourdough bread workshop at La Rochelle Farm in Drumblade on June 9.
The purpose of the workshop was to help those who are interested in learning the natural sourdough process with wild yeast. Sourdough bread has a lot of health benefits, especially for people with irritable bowel syndrome (IBS) and diabetes. It also helps the body to take up all the nutrients from the bread. The basic concepts of artisan bread baking were covered and people were taught how to bake the classic pain au levain (French bread).
Isabella said: “Bread is not the problem it is the way bread is made, the quality of the flour, water and salt used is also very important. Here at La Rochelle Farm just South of Alberton, where the workshops are held we only use Eureka stone-ground, unbleached flour and with time and love that the only ingredients for good bread.
“Life without bread is misery. I have been baking bread with normal yeast for nearly 30 years. Artisan bread making is a science as well as an art, which is why I would love to give people the opportunity to make their own bread with my guidance. At the end of the day, they will be rewarded with two of their own baked loaves of artisan bread. Monthly, there is a one-day workshop on a Saturday. Like our Kom ons bak brood Facebook page to get all the info and details. ”
For more information, you can contact Isabella de Villiers on 083 708 7316/ stay@olivelife.co.za / bread@olivelife.co.za or www.olivelife.co.za
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