Sourdough Baking

Jumana | Founder | Jumana Naturals

Sourdough Baking

Jumana
Founder | Jumana Naturals

[ 4 years & 10 months Experience ]

What is Sourdough Baking?

There are many nuances of a Career in Sourdough Baking. Unfortunately, it is very difficult to find information about What Sourdough Baking actually is. Most pages on the internet just talk about How to get into Sourdough Baking. The internet is a great source of information on Sourdough Baking, but it is second best to learning about the same from a real professional.

Founder Jumana has worked in Sourdough Baking for 4 years & 10 months. According to Founder Jumana , Sourdough Baking is:

Sourdough Baking is the process of making breads by Natural method. Sourdough bread is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious.

How Founder Jumana got into Sourdough Baking?

I have done BA in geography from Nowrosjee Wadia College and DBN from Walingkar College Bombay. I also did some Counseling courses. I am in energy healing too. I prefer to Nature over man made things. I'm doing Sourdough Baking since 2017.

Founder Jumana 's Talk on Sourdough Baking

The Art and Science of Sourdough Baking: A Journey with Jumana H. Electricwala In today's fast-paced world, where convenience often outweighs quality, an increasing number of individuals are turning to traditional methods of food preparation to reclaim health and connection with their food. One such method is sourdough baking, a delightful fusion of art and science. Jumana H. Electricwala, an advocate for natural, healthy eating, has made sourdough baking her passion and profession. Through her brand, Jumana Natural, and various workshops, she shares the valuable skills of creating wholesome bread from scratch. Let’s explore this captivating field of work through the insights Jumana provides. What Is Sourdough? Sourdough is not just a type of bread; it's a time-honored baking technique characterized by the use of naturally occurring wild yeast and lactic acid bacteria. This method stands in stark contrast to commercial bread-making, which often relies on quick-rise yeasts and preservatives that can detract from nutritional value. As Jumana elaborates, sourdough originated in Europe, particularly Scandinavia and Germany, and represents a return to the roots of bread-making, emphasizing health and flavor. The unique fermentation process not only enhances the taste but contributes to the bread's digestibility, making it a healthier choice for consumers. Jumana’s workshops focus on teaching this method as it blends creativity and knowledge of fermentation science, highlighting the essential role of healthy gut flora in overall wellness. By understanding sourdough, bakers cultivate not just bread but also a more profound connection with food. Education Science & Maths An understanding of basic science and maths is integral to successful sourdough baking. The science behind fermentation involves knowing how lactic acid bacteria thrive and interact with wild yeasts, processes that can be calculated using foundational mathematics. As Jumana points out, this knowledge is crucial as it lays the groundwork for understanding the environment in which yeast and bacteria flourish. For instance, temperature control can affect the activity of yeast in the starter, significantly influencing bread quality. Baking Process The baking process encompasses several key steps, the first of which is creating the sourdough starter—a mixture of flour and water that ferments over time. Jumana emphasizes that patience is essential because this starter often requires 10 to 15 days to reach its peak readiness. This initial phase is a testament to the art of baking that combines precise measurements with the intuitive understanding of fermentation. By teaching her workshop participants how to nurture their starters, she instills confidence in what can seem like a daunting task, helping them understand the relationship between time and quality in baking. Basic Food Knowledge For aspiring bakers, a solid grasp of food pairing and flour types is critical. Jumana explains that not all flours are created equal, especially in India where traditional flours might lack the gluten content found in European wheat. Knowledge of these differences directs bakers in choosing the right ingredients to create delicious and nutritious bread, enabling them to experiment creatively with local alternatives like ragi and millet flour, thus bridging the gap between tradition and modern health-conscious preferences. Feeding Starter Feeding the starter is an art in itself and requires an understanding of the microorganisms that fuel the fermentation process. Jumana describes how the wild yeast from the environment interacts with the mixture, making the starter a living entity that requires care and attention. Learning about maintenance and timing is crucial for anyone wanting to pursue sourdough baking, as it can greatly influence the quality and taste of the final product. It’s a hands-on experience that emphasizes the relationship bakers have with their ingredients. Photography In today's social media-driven world, presenting baked goods beautifully is as important as the baking itself. Jumana highlights the skill of food photography, which pairs well with the art of sourdough. Once a bread is crafted, showcasing its texture and crust through appealing photography can attract clientele. This dual skill set becomes an invaluable asset, allowing bakers to not only create bread but also market it effectively in a competitive landscape. Skills Creativity Creativity is essential for sourdough bakers, especially as they experiment with various flours and additional ingredients. Jumana acknowledges that the creativity involved in baking is what sets each loaf apart. Bakers must think outside the box to create breads that not only taste good but also offer unique textures and flavors. This adaptability can draw on local ingredients, allowing bakers to highlight their cultural heritage while innovating with new recipes. Patience Baking sourdough requires a great deal of patience, as the process can span from hours to days. Jumana explains that the natural fermentation process is inherently slow, and rushed efforts can lead to subpar results. Understanding this aspect is crucial for budding bakers, and embracing the time needed allows for the development of patience as a valuable skill in both baking and life. Presentation & Communication Successful sourdough bakers must master presentation and communication as they engage potential customers. Jumana notes that selling artisanal bread often involves sharing the story behind the baked goods, which is just as important as the taste. This narrative creates a connection with customers and can significantly impact their purchasing decisions. Time Management Effective time management is vital for any baker, particularly when they juggle baking alongside other commitments. Jumana has mastered the art of planning, ensuring that her starter is ready when needed and that production aligns with customer demand. By leveraging pre-orders, she maximizes efficiency while minimizing waste, a strategy that benefits her business and her customers. Dedication & Passion Dedication to the craft and a genuine passion for food are what drive bakers like Jumana to succeed. Sourdough baking is often labor-intensive, demanding not just a skillful hand, but also a heartfelt commitment to quality. As Jumana observes, putting in the time and effort results in something that’s not just food, but art, crafted with care and love. Writing Skills Finally, solid writing skills are essential for bakers to promote their creations effectively. Whether it’s crafting engaging posts for social media or writing descriptions for their products, Jumana points out that being able to convey the essence of their work can make all the difference in attracting an audience. Clear and engaging content connects bakers with potential customers, drawing them into the world of sourdough baking. Positives Travelling One of the joys of being a sourdough baker is the opportunity to travel. Jumana has explored outstanding bakeries around the world, gaining insights and experiences that enrich her craft. Such exposure not only broadens her horizons but also allows her to raise the standards of her baking by incorporating global techniques and flavors into her practice. Meeting New People The journey of sourdough baking naturally fosters connections with like-minded individuals. Jumana shares that through her workshops, she meets aspiring bakers who are eager to learn and share their experiences. These interactions not only enhance her community but also create a supportive environment for innovation and collaboration. Continuous Learning Sourdough baking is a continuously evolving field, which enables bakers to learn perpetually. Jumana highlights the dynamism in the food scene, recognizing that trends change and new discoveries are made. This ongoing learning process keeps the profession vibrant and exciting, as bakers can adapt their methods and recipes to meet new nutritional standards and consumer preferences. Growth Opportunities The potential for growth as a sourdough baker is significant, particularly for those who are self-employed. Jumana emphasizes the freedom that comes with being your own boss, allowing bakers to manage their schedules and workflow. Such flexibility makes it an appealing career choice for many, including homemakers who wish to balance family commitments with their passion for baking. Monetary Benefits Lastly, there are monetary benefits associated with artisanal sourdough baking. As Jumana explains, because these bread products are handmade and of high quality, people are often willing to pay a premium for them. This economic viability provides bakers with the potential to generate income while engaging in work that they love. Challenges Working with Indian Flours While sourdough baking has many rewards, there are challenges that need to be addressed. One of the primary hurdles bakers face in India involves working with local flours, which may not offer the same protein content as those found in Europe. Jumana notes that adapting recipes to accommodate these flour variations can require creativity and experimentation. However, through her workshops, she helps bakers navigate these challenges effectively. Uncertainties Baking with wild yeast can be unpredictable. As Jumana explains, the yeast from our environment can behave differently under varying conditions, making it challenging to achieve consistent results. This element of surprise can be daunting for new bakers; however, it’s also what makes baking so engaging and dynamic, allowing for continuous growth and learning. Finding People To Sell Another hurdle may arise in finding customers in a market that traditionally favors industrial bread products. Jumana acknowledges the effort required to promote sourdough as people adapt to new eating habits. As bakers cultivate a community and demonstrate the benefits of sourdough, they can create a supportive customer base that appreciates the value of handmade, healthy food. A Day Of Sourdough Baking A typical day for Jumana as a sourdough baker is carefully orchestrated around her starter and production schedule. She highlights the importance of time management, feeding her starter at optimal times to align with production for pre-orders. With workshops scheduled in cities like Pune and Dubai, she balances baking with teaching, ensuring that she imparts her extensive knowledge to eager participants. Each day offers a new opportunity to craft beautiful bread while sharing her passion with others, making every moment as fulfilling as the last. As we reflect on Jumana H. Electricwala's journey in sourdough baking, it becomes evident that this profession is more than a job; it’s a lifestyle that combines science, creativity, and community. In an age where fast food reigns, bakers like Jumana are fostering a return to quality, health, and authenticity in our diets. By sharing her knowledge and enthusiasm for sourdough, she not only enriches her own life but also inspires others to embrace the art of baking, leading to a healthier and more conscious way of living.

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How to get into

Sourdough Baking?

If you are want to get into Sourdough Baking, start by investing in a Career Plan.

The 14 hour process, guided by a LifePage Career Advisor, will help you introspect and check whether your interest in Sourdough Baking is merely an infatuation or is it truly something you wish to do for the rest of your life.

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Links for this Talk

LifePage Career Talk on Sourdough Baking

[Career]
https://www.lifepage.in/careers/saurdough-baking

[Full Talk]
https://lifepage.app.link/20201109-0001

(Jumana H Electricwala, Baking, Sourdough, Sourdough baking, Bread, Cookies, Healthy cooking, Sustainable lifestyle)