In a time when the demand for healthier, cost-effective food options is on the rise, a series of workshops on sourdough bread-making has sparked a growing interest across five counties. These workshops, which attracted a total of 95 participants, provided comprehensive training on the ancient art of sourdough baking, focusing on creating and maintaining a sourdough starter, the essentials of bread-baking, and critical food safety precautions.

The workshops began by teaching participants how to create their own sourdough starter—a simple mixture of flour and water that captures wild yeast from the environment. Participants learned the importance of regularly feeding and maintaining their starters to ensure a healthy, active culture for baking. Instructors emphasized that a well-cared-for starter can last indefinitely, providing a continuous supply of natural leavening for future baking endeavors.

In addition to starter maintenance, the workshops covered the entire sourdough bread-baking process, from mixing and kneading the dough to proofing and baking a traditional loaf. Participants were guided through each step, with special attention given to food safety. This included understanding proper fermentation times, baking temperatures, and storage methods to ensure that the bread is not only delicious but also safe to eat.

The workshops also highlighted the numerous health benefits and cost-effectiveness of making your own sourdough bread. Sourdough is known for its easier digestibility compared to commercially produced bread, thanks to the fermentation process that breaks down gluten and phytic acid, making nutrients more bioavailable. Additionally, sourdough contains beneficial probiotics that promote gut health.

From a cost perspective, making your own bread can be significantly more economical than purchasing high-quality artisan loaves from stores. With just a few basic ingredients—flour, water, and salt—participants can produce delicious, nutritious bread at a fraction of the cost. The workshops emphasized that by investing a little time in baking, participants could enjoy fresh, homemade bread regularly, while also controlling the quality of ingredients.

The workshops concluded with a showcase of how to bake a traditional sourdough loaf, complete with sampling. Participants tasted the rich, tangy flavor of sourdough, experiencing firsthand the satisfaction of creating something from scratch. Many expressed excitement about incorporating sourdough baking into their regular routines, both for its health benefits and the joy of making their own bread.

The workshops have empowered 95 individuals across five counties with the knowledge and skills to bake their own sourdough bread. By teaching the fundamentals of sourdough baking, this initiative has not only promoted healthier eating habits but also provided a cost-effective way to enjoy fresh, homemade bread. The community’s positive response to these workshops reflects a growing appreciation for traditional, sustainable food practices, and the long-term benefits of self-sufficiency in the kitchen. In total, 96% of participants took home a healthy sourdough starter, and 89% attempted to make a least one traditional loaf of bread from the class.