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Beesham the Baker – Sourdough and Natural fermentation | beeshamthebaker.com Reviews
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About – Beesham the Baker
https://beeshamthebaker.com/about
Sourdough and Natural fermentation. Hi and welcome. My name is Beesham Soogrim, I was born in St. Pierre, a village on the beautiful island of Mauritius. I became a vegetarian chef at the age of 20 and have garnered extensive cooking and baking experience through travel and work. Since 2003, I am settled in Sweden where I work as a vegetarian chef for a Waldorf school and have assisted in the opening of two vegetarian restaurants in Sweden and Oslo. Check for upcoming workshops on my Facebook.
Heritage Wheat – Beesham the Baker
https://beeshamthebaker.com/heritage-wheat
Sourdough and Natural fermentation. I knew nothing of heritage grains until I met Hans Larsson twelve years ago when he started Allkorn. The society for heritage grains in Sweden. Hans Larsson has been doing research on heritage grains for almost thirty years. One of the best-known types of wheat which many people in Sweden and Denmark talk about is the famous Ölandsvete or Olands wheat. It was Hans who created this wheat. Why should we grow and use these grains? Many people get sick by eating convention...
Links – Beesham the Baker
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Sourdough and Natural fermentation. I am forever grateful to the following persons:. The idea to run international baking courses originally came out of a Facebook conversation I had with Barbara Elisi. In 2006 I had the good fortune of meeting master baker Manfred Enoksson. Who has been a major source of inspiration for me to get into sourdough baking. And he has helped me run my first workshop. After following my work on facebook for several years, Spanish master baker. Powered by WordPress.com.
Media – Beesham the Baker
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Sourdough and Natural fermentation. Powered by WordPress.com. Send to Email Address. Post was not sent - check your email addresses! Email check failed, please try again. Sorry, your blog cannot share posts by email.
Blog – Beesham the Baker
https://beeshamthebaker.com/blog
Sourdough and Natural fermentation. Bi color SourdoughCroissant with Macha and Charoal. 30kg of dough in one bread at Panifica Paris. Bamboo Charcoal with wild yeast. Anaconda loaves 1,55m long. Tricolor with Macha green tea, Charcoal, and Beetroot. Whole wheat pan loaves. Beetroot and Chevre wildyeas. Powered by WordPress.com.
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Emiliaskolan | Köket
http://emiliaskolan.nu/koket
Bygget av nya skollokaler. Ekologiskt & Hållbart. Vi som arbetar på Lill-Emilia. Kök & veckans matsedel. Ansvarig kock är Beesham Soogrim. Om hans passion för brödbakning kan du läsa här:. Klicka här för att avbryta svar. Mail (will not be published) required. December 10, 2016. Lediga platser på förskolan! November 15, 2016. Oktober 22, 2016.
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Beesham the Baker – Sourdough and Natural fermentation
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