Читать книгу The Art of Gluten-Free Sourdough Baking - Sharon A. Kane - Страница 4

By Peggy Matthews

I first met Sharon Kane at a small, vegan raw food potluck dinner in October, 2009. Sharon was to be the much-anticipated guest speaker on how to lacto-ferment vegetables for preservation and increased nutritional value. At that time, I had one foot in the raw vegan food movement and the other in the Weston A. Price camp (which advocates plenty of cooked, animal foods) with an overlap in lacto-fermented foods. I wanted to document the event and asked if she would feel comfortable having me videotape it. She readily agreed to my request. Sharon’s teaching style was enjoyable and informative, and she gave us plenty of time for questions and comments. By the end of the evening I knew I had met an extraordinary woman.

Later, when I told Sharon the videos had been posted to YouTube, she was hesitant to look at them! It took a few weeks before she mustered up the courage and I am happy to report that she was pleasantly surprised to see herself, for the first time, on video. I had no idea she was new to this, as she seemed entirely comfortable in front of the camera.

I signed up for her Intestinal Recovery Workshop and learned many invaluable techniques, including proper and traditional ways of handling and preparing foods. In passing, she mentioned that she wanted to build an online library of information where she could share her knowledge with people who could not attend her workshops. Having videos to share would be an added feature that she felt would also enhance her writings. One thing led to another, resulting in my assuming a new role in her life as her videographer.

Sharon and I have collaborated on many of her projects since then. Together we learned to use a high quality video camera, microphones, and an editing program. We spent countless hours editing countless hours of video footage.

I am neither a baker nor intolerant of gluten but after I began trying her bread recipes I found that I liked them very much. They were much easier on my digestion than other breads. If I can confidently make any of the recipes in this book I am sure others can too. At this point I enjoy Sharon’s gluten-free sourdough breads more than any other kind of bread.

It’s been very rewarding helping Sharon to bring this book to fruition and to develop her website. She passionately feels the calling to help others master these breads so they can bake for themselves and their families.