Fermented Breads and Doughs taught by Chef Neelam from Bliss Belly Kitchen
Fermentation has long been used to make breads more digestible. The fermentation process transforms the grains and increases the probiotics present in the bread. Not only is this practice prevalent in American and European baking, but fermentation is popular in South India as well, where rice and lentils are combined and fermented. In this class you will learn make fermented breads and doughs from around the world. First you will make sourdough bread from starter and organic whole grain wheat flour. Then you will learn how South Indians combine rice and lentils to make their own "fermented bread" which is gluten free, vegan, and a complete protein (also known as Dosa or Idly batter).
Chef Neelam uses only the best ingredients to deliver a nourishing, caring, delicious meal. She cares not just about nourishing the body, but about the soul too! Her dishes are from the heart. She uses her intuition to season the ingredients just right so the natural taste comes through! Chef Neelam loves to source directly from farmers and wants to bring more and more people into connection with the local land and what it has to offer. Neelam's cooking is light, healthy, delicious and nutritious. Chef Neelam believes that not only the ingredients are important, but the state of mind of the cook affects the food in an energy transfer. Therefore, Chef Neelam meditates to clear out any stresses before she cooks. With all of this love, you'll be feeling the benefits for hours! Prior to starting Bliss Belly Kitchen, Neelam cooked in some of the best vegan restaurants in New York City and was Guest Chef at the International Center for Meditation and Well Being in Boone, NC. Chef Neelam has been studying meditation, Ayurveda, and Vedic living with her teacher, Sri Sri Ravi Shankar for the past 14 years. Her philosophy emerges out of her meditation practice, incorporating Ayurvedic principals into everything she creates!
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