My guest today is Beesham Soogrim. Beesham is a veteran baker with over 25 years of sourdough baking experience. Beesham is currently the Head Chef at Höörs Waldorf School in Sweden. He shares his knowledge of sourdough baking through online courses, with his 70K Instagram followers, and has hosted workshops around the world.
“But for me, honestly, bread is not about holes. I say it many times. I say it many times in my workshop. I keep saying it. First of all, we have to ask the question: Why do we want to bake? If you have a business you want to give your clients good bread. You want to bake for yourself or your family to be able to eat good bread at home. For me bread is about flavor and nutrition.
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On this episode of The Sourdough Podcast, Beesham Soogrim reflects on his career as a master baker and chef, bakery consultant, and international sourdough teacher. Beesham shares his journey from Mauritius to Sweden, answers some of his most frequent beginner sourdough questions, and reflects on why he thinks sourdough has become such a global phenomenon.