My Organic Spoon

Hello!
How have you all been? Today I would like to share an update with you about what’s going on here.

Due to some compelling reasons I need to put a halt to my workshops for now. At this point, I am not sure about the timeline as to when I will re-start them.

But what I am sure of is that the time ahead is exciting and there is so much more to look forward to 😍

The Sourdough coach in me would love to get more and more people move away from commercial bakes to the healthy long fermented Sourdough. And from packaged food to nutritious home cooked food.
So, I will continue to be here on social media and share my love for baking and cooking with you.

Please do continue to love and support me by watching & liking what I create and commenting with your feedback/opinion/love/appreciation 🤗

PS. The last two workshops - Regular Sourdough module 1 scheduled for 11th February and Module 2 scheduled for 17th February have seat available.

Go ahead to book your spot, if you would like to learn “In-person” with me. Or connect with me for a private session before I pause. See you!

Merry Christmas! 🎄🎉🎄

Festive seasons like this are perfect times to bring families and loved ones together. This Christmas, I wish that you find joy in togetherness, receive the gift of good health and love. Enjoy!

Wanna be a confident Sourdough baker? Come & join me in one of the sessions 😊

Regular Sourdough module 1 teaches you the fundamentals of Sourdough baking & is most popular of all Sourdough workshops that I conduct.

My focus is on training you the process in a way that you are not dependent on specific recipes to create beautiful artisan breads and delicious focaccia.

This approach ensures that even when an intermediate baker joins me, they find so much value in what they learn.

And we also have some more courses for you that teach you - Soft Sourdough, Baguette, Ciabatta, Pizza.

We even have a Sourdough bread & pizza course that is completely Gluten free.

This is the bake from Soft Sourdough workshop yesterday, my starter was a bit moody and the dough took much longer to proof than usual. Variables in Sourdough bring in challange when you are time bound in a workshop🤷🏻‍♀️I still love what I do😍

Next one is Artisan Sourdough (Module 1 workshop) on 9th December and 20th December. Join me now! If you still haven’t started on your Sourdough baking journey.

A late post but nevertheless I couldn’t have skipped sharing this with you all 💖

Sourdough jalebi made with urad lentil paste(most sweet shops make it using all purpose flour) that is fermented with sourdough starter. Can even be made Gluten-free😊

This dessert has become a Diwali ritual ever since I started my journey in Sourdough baking & cooking.
I shared my recipe last year on IG story and it’s saved on highlights in case you want to give it a try.

This is deep fried and dipped in sugar syrup but being a yearly treat, we consume it guilt free & relish it to our hearts content.

I find this to be most humble meal that is not just gluten-free but highly nutritious and gut healing too.
The large variety of millets are grown in India are alternate grains that are significantly higher in protein and much higher in fibre. A powerhouse source of many vitamins n minerals.

I try to include these in my cooking at least few times a week.This is a yummy one pot meal containing lentil & millet. Added onion, tomato, bottle guard and luffa(tori) to take care of the required vegetable intake. We enjoyed it with crunchy papad.
Want to learn this and many more nutritious foods with me?
Connect with me and join with your friends for a private cooking session.

Bake picture from earlier this week.

I got busy into something that I couldn’t bake this loaf for three days after bulk and I was fearing this will be a flat one…..thankful that it baked just fine 😊

Sourdough is becoming a commonly available bread now a days, but most people do not have any idea about the quality of ingredients that may have gone in and if it really is pure Sourdough(meaning do dry yeast).

The only way to be sure is by baking it yourself. Learning to bake these nutritious breads is the best investment of time & money if you or your family are someone who consumes bread every once in a while.

It is when you start baking these, you realise that all the variety that you can create with your Sourdough is not even available in market.

Here is my 45%Rye, 55%wheat flour bread that I baked for our weekend brunch yesterday. Toasted golden flax seed, white & black sesame seeds have been added to improve the nutrient profile.

Complex and dense flavours in this soft bread are a treat for only those who value health 😍

Bread enthusiast? Want to learn Sourdough?

Join our courses to start your Sourdough journey if you are a beginner or to take it to the next level if you are already a baker.

Here’s why😀

You will learn the art and science of Pure Sourdough without the use of any commercial yeast.

Our courses make you confident in Sourdough process so you can even create your own recipes/formulation and also starter to create beautiful bakes.

Since we launched our Sourdough workshops in 2019, we have been providing ‘Constructive’ chat support to each of our batches while they practice what they learnt. So we handhold you while you hone your skill.

A pioneer in Gluten-free Sourdough course in Singapore, we take pride in teaching breads that not only contain all natural ingredients but also are really delicious.

Btw, these pictures are from Regular Sourdough course conducted last week 😊

Usually people think going Gluten free is healthier but do you know how to distinguish between good wholesome gluten free food and food that is gluten free but not great for your health?

Do you check the packaging for common ingredients that you find in gluten free foods available in the market? It is rice flour, corn flour, tapioca, potato, gums that are required to bind GF flour.
There may be some Quinoa or millets as well in ingredients but the proportion is negligible.

My Gluten free Sourdough workshop is not just to teach you how to bake gluten free Sourdough bread that is soft and not crumbly….but we discuss at length various ingredients that make your bread wholesome so that it can work towards healing you not just filling your tummy😊

Also offering private sessions at client location for Celiac people.