The River Monastery Collective Bread Co-op has formed to further develop and share their love for making sourdough bread. After perfecting a fool-proof easy to make sourdough loaf they have begun running workshops to share their learning with others.
“We have been on a journey of exploring sustainable and holistic food especially in the area of making a good daily bread,' says group leader, Mishal. 'After learning about the sourdough process and perfecting our recipes, we have started running workshops to share our learning’s and to create a space for more conversation around food, particularly bread.”
The Greener Neighbourhoods programme has provided an opportunity for the group to explore the value of what they do and how develop and grow in a way that's sustainable for those involved. They recognised that being sustainable requires them to choose to put energy into projects that give energy back. An initial brainstorm showed that their bread production ticks the box in offering many co-benefits - beyond the magic of the sourdough making process it is extremely economical, provides health benefits especially to those who can’t eat commercial bread and it avoids waste, particularly plastic. The group would like to become a hub for bread making, building on own their natural networks and connecting more with their local Reikorangi Community to build community connectedness and resilience.
There is a nice compatibility between their interest in making bread and the Dreamcatcher Co-op’s interest in milling flour. In November a Greener Neighbourhood’s Hui is planned to share and potentially cross pollinate ideas.
The River Monastery’s next sourdough bread making workshop is scheduled for Sept 27th.