Good Morning and Happy Sunday!

Today, I’m excited to share this delightful sourdough loaf crafted from 100% barley flour, boasting a golden, crunchy, and aromatic crust. 🍞🌾

Oh, and mark your calendars for Saturday, June 29th, at The Gourmet Cake Company (Eckersley Rd, Chelmsford), where I’ll be hosting a “Bread and Health” course from 11 AM to 3:30 PM. We’ll delve into the nutritional benefits of rye flour, wholemeal flour, and barley flour, renowned for their high levels of dietary fiber, including beta-glucan, which aids in lowering blood cholesterol and reducing the risk of heart disease. Additionally, these flours are rich sources of iron, B vitamins, and resistant starch, promoting improved gut health.

Throughout the day, we’ll craft three small loaves from scratch: one rye, one wholemeal, and one barley. I’ll personally guide you through each step, from ingredient discussions to dough mixing and kneading, proving, shaping, scoring, and finally, baking. This course is suitable for all skill levels.

To secure your spot or for more information, feel free to send me a private message or email at erfocaccia081@gmail.com.

Ciao!