Did you know that the word "bread" had hit an all-time high in Google searches during the lockdown? It seems the quarantine has resulted in a worldwide revival of bread-making. People seem to be finding some solace in this ancient culinary art.
In India, Goa is the state where baking bread (and eating it) is part of the culinary tradition. Every morning and evening, you will see the poder (bread vendor) on his cycle going from door to door, selling bread for the day to families.
The state has many varieties of bread from the poee to undo and kakana. The poee is one of the most popular breads. It is a traditional leavened bread with an air pocket, much like a pita. And now you can pick up the skills to bake a batch. Goan chef Alison Jane Lobo will take you through the entire process live from her kitchen. Sign up or her Zoom classes and get ready for a Goan culinary ride.
The four-hour classes will give a holistic idea of not only the entire process, from kneading the dough to its rising and baking, but will also provide support in case a participant faces issues or has queries later.
Lobo hosts personalised classes from her sunkissed kitchen in her bungalow in Dona Paula, a charming suburb in Panaji.
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If you want to participate, you must be equipped with a few basic tools like a weighing scale, a dough mixer and a basic OTG oven.
Lobo's recipe includes wholewheat flour, wheat bran and ragi (finger-millet) flour. The secret ingredient is sur, or palm toddy. A substitute for yeast, it was introduced in the bread-making process by the Portuguese during their 450-year-long rule in the sunshine state. She believes that the toddy makes the bread more tasty and fluffy but bakeries rarely use it these days as it is quite expensive and the number of skilled toddy tappers has also reduced drastically.
For more details join her Facebook group.