Members will receive and be able to take part in:
The Online Video Course is an independent study course consisting of videos to help you “see” what the starters and bread doughs are supposed to look like.
Not everyone can attend my classes in person so I created these videos to help readers succeed in making my breads. There are many variables involved and they strongly affect the finished product. Some of these variables include the brand of flour you use, the humidity and temperature in your house, type of loaf pan, variations in oven temperature.
Achieving the proper texture of your starters and batters will insure success. By watching the videos you can see what the textures are supposed to look like despite the variables. This will reduce your "trial and error" time moving you quickly towards success.
The videos are available through monthly membership and you can move through them in your own time and in the order you prefer.
The videos take you through all the chapters in the technical section of the book. There are also videos on how to make a variety of recipes.
Private Discussion Forum
Connect with other people learning and making these breads. Post your questions, join in the discussion and give and receive support about health issues.
New Monthly Lessons and Recipes
Each month I will post new material in the form of videos, articles and recipes.
All members are invited to share their baking experiences and post photos of their baking. I have learned much from my readers creativity and knowledge of unusual ingredients so let's help each other!
Coming January 2013!
If you have food sensitivities you know how challenging it can be to create beautiful, healthy food while on a restricted diet. Many of us have to carefully, and continually, rotate our food choices so we don't develop new sensitivities.
Cooking Series: Building Layers of Flavor
I've put together a cooking system that will teach you to:
- cook nutritious food that is easy on your digestion
- cook food that has rich flavors
- cook economically with little waste
- cook desserts that are actually good for you
- use freezing and fermentation to help rotate your food choices
The cost is included in your $10/month membership fee.
Lessons include recipes to download and videos to watch at a time of your choosing.
I will personally answer all questions posted on the membership forum.
All recipes are free of gluten, dairy, eggs, soy, yeast, and peanuts. I do not use sweeteners or starch flours in the food recipes, except small amounts of sweeteners in the dessert recipes. You can choose your preferred sweetener.
Lesson 1: Building Layers of Flavor with Soup Stock.
This first lesson teaches you to easily create an economical and highly flavorful soup stock that is highly nutritious and easy to digest. The soup stock becomes a base for many other recipes, adding its high nutrition and complex flavor to whatever it becomes part of.
Lesson 2: Building Layers of Flavor with Kombucha Tea
Learn to make Herbal Kombucha Tea (caffeine free) and learn how to add it to braises, sautes, and even use it medicinally!
Lesson 3: Highly Digestible Beans with a recipe for Vegan Bean-Cashew-Mushroom Lasagna
Learn how soaking beans increases food value, taste and texture. Specially prepared beans elimninate the intestinal distress usually associated with beans. Use beans in a highly flavorful multi-layered dish, Beans-Cashew-Mushroom Lasagna.
Lesson4: Gluten-Free Grains
I present the gluten-free grains that I use in my everyday meals: amaranth, brown rice, quinoa, sorghum, teff and buckwheat.
A preparation chart and video are included in the lesson.