{"id":242,"date":"2022-06-19T15:49:54","date_gmt":"2022-06-19T22:49:54","guid":{"rendered":"https:\/\/chapters.westonaprice.org\/contracostatrivalleyca\/?page_id=242"},"modified":"2022-06-19T15:49:55","modified_gmt":"2022-06-19T22:49:55","slug":"january-2022-the-soul-of-sourdough","status":"publish","type":"page","link":"https:\/\/chapters.westonaprice.org\/contracostatrivalleyca\/january-2022-the-soul-of-sourdough\/","title":{"rendered":"January 2022: The Soul of Sourdough"},"content":{"rendered":"\n

WAPF chapter event Sun, Jan 16, 2022 12:00 PM<\/p>\n\n\n\n

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Martha  invites you to her backyard  to learn about her adventures through the amazing rabbit hole of sourdough bread making.<\/p>\n\n\n\n

Please join us for this event. It will be a potluck lunch in Martha Apaza’s backyard […in the event of rain it will be postponed for one week – January 23rd]. After lunch, she will share the story of her adventures through the amazing rabbit hole of sourdough bread making.<\/p>\n\n\n\n

Bring a nutrient dense<\/a> dish to share, a folding chair, water, and wear layers for the weather. Address and parking instructions will be sent to those who sign up through Eventbrite.* This is a mask optional event.<\/p>\n\n\n\n

A hint of who Martha Apaza is – she was born in Peru and came to this country when she was 24. She keeps much of her culture in her heart and her lifestyle. A self proclaimed curandera, her spiritual practices often find a channel in her kitchen. She learned about the work of Dr Weston A. Price 15 years ago when her son was born. When she is not cooking, foraging or fermenting, she likes to spend time in her garden. You can find Martha on Instagram @marthaletessier.<\/p>\n\n\n\n

She has plenty of starter to share for those interested (please bring a small jar)!!<\/p>\n\n\n\n

This event is brought to you by the WAPF Contra Costa Tri-Valley Chapter<\/a>. Open to members of all chapters.<\/p>\n\n\n\n

*Location: Concord, CA<\/p>\n\n\n\n

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Recipes<\/h2>\n\n\n\n

Pain d\u2019\u00c9pices<\/strong><\/p>With the generous measure of spices, it\u2019s easy to place pain d\u2019\u00e9pices as a luxury during the Middle Ages. But its history goes beyond the Medieval period. Pain d\u2019\u00e9pices is thought to be based on Mekong honey bread, which dates back to 10th century China. It was introduced to the Arab world, and then brought to Europe during the crusades.<\/em>
Spiced honey bread spread through monasteries across Europe and became part of the Christmas festivities. Pain d\u2019\u00e9pices became especially important in Reims, Alsace, as well as Dijon.<\/em>
The cake was made popular due to Charles VII and his mistress Agn\u00e8s Sorel\u2019s fondness for it, and it spread through the French court during the 15th century. By the 16th century, a guild of spice bread makers was formed in Reims, followed by Paris.<\/em>
It is traditionally sweetened only with honey, though some variations include brown sugar.<\/em><\/cite><\/blockquote><\/figure>\n\n\n\n

255 gr rye flour or a mix of 200 gr rye and 55 gr all purpose flour<\/p>\n\n\n\n

\u00be cup honey (255 grams)<\/p>\n\n\n\n

\u00be cup water (180 ml)<\/p>\n\n\n\n

240 gr sourdough starter<\/p>\n\n\n\n

\u00bd t. cinnamon, \u00bd t. cardamom<\/p>\n\n\n\n

\u00be t. powdered dry ginger<\/p>\n\n\n\n

\u00bc t. salt<\/p>\n\n\n\n

\u00bc t. grated nutmeg<\/p>\n\n\n\n

\u00bd ground coriander seeds, dash of ground cumin<\/p>\n\n\n\n

\u00bd t. ground anise seeds<\/p>\n\n\n\n

Zest of 2 oranges<\/p>\n\n\n\n