(Image: Supplied)<\/em><\/span>\n<\/p>\n\n ‘People would be baking in 40-degree temperatures somewhere else in the world, and I’d be standing in a cold Cheshire kitchen wondering why my dough looked completely different.’\n<\/p>\n
\n Eventually, she cracked it and, drawing on the same discipline that had carried her through elite sport, she refined a method that worked consistently in ordinary British kitchens.\n<\/p>\n
\n Once she had mastered sourdough, Nina realised there was a gap in the market.\n<\/p>\n
\n ‘I wanted to create something simple,’ she explains.\n<\/p>\n
\n ‘A guide that anybody could follow.\n<\/p>\n
\n Something straightforward, practical and designed for people in the UK.’\n<\/p>\n
\n She began writing down her methods and troubleshooting advice, determined to strip away the confusion that often discouraged beginners.\n<\/p>\n
\n Around the same time, friends started asking whether she would teach them.\n<\/p>\n
\n What sounded like a simple request raised a problem.\n<\/p>\n
\n A proper sourdough loaf takes at least 24 hours to make, which isn’t practical when devising a workshop that ideally runs to just half a day.\n<\/p>\n
\n ‘I kept asking myself how I could turn a 24-hour process into a three-hour class,’ she says.\n<\/p>\n
\n The answer arrived in an unexpected way.\n<\/p>\n
\n A keen runner, Nina uses exercise as a form of meditation and reflection.\n<\/p>\n
\n During one particular period of frustration, she repeatedly found herself thinking about how the workshops might work.\n<\/p>\n
\n ‘I kept hearing this little voice saying, “Pen to paper”.’\n<\/p>\n
\n On her regular runs, two geese would repeatedly fly overhead.\n<\/p>\n
\n Whether coincidence or inspiration, she took it as a sign to stop overthinking and start writing.\n<\/p>\n
\n ‘It all came out at once,’ she says.\n<\/p>\n
\n ‘The course structure, the troubleshooting guide, the branding, everything.’\n<\/p>\n
\n The geese even became part of the business identity.\n<\/p>\n
\n Today, they’re reflected in the branding of her company, a reminder of the moment when everything suddenly clicked into place.\n<\/p>\n
\n Combining her experience as a lecturer with her passion for nutrition and her new love of sourdough, she launched her first workshops.\n<\/p>\n
\n The timing proved perfect; emerging from lockdown, people were craving connection, community and meaningful experiences.\n<\/p>\n
\n ‘I realised the workshops weren’t really about bread,’ she says.\n<\/p>\n
\n ‘They were about bringing people together.’\n<\/p>\n
\n Today, Nina’s business, Path of Yeast Resistance, encompasses workshops, online courses, corporate wellbeing sessions and a bestselling Etsy shop selling sourdough starters, kits and guides.\n<\/p>\n
\n Yet the focus remains unchanged; each class centres on conversation, shared experiences and the simple satisfaction of making something by hand.\n<\/p>\n
\n ‘We’re not just nourishing ourselves, we’re nurturing ourselves,’ she says.\n<\/p>\n
\n ‘People come in thinking they’re learning to bake bread.\n<\/p>\n
\n They leave talking about the people they’ve met, the confidence they’ve gained and the experience they’ve had.’\n<\/p>\n
\n Workshops now attract everyone from families and friendship groups to businesses looking for team-building activities.\n<\/p>\n
\n Participants learn practical skills, enjoy homemade food and leave with dough to bake at home.\n<\/p>\n
\n Just like in her teaching career, her bodybuilding success and now her sourdough enterprise, Nina has gone all in, no half-measures, no hesitation.\n<\/p>\n
\n ‘The discipline is exactly the same,’ she says.\n<\/p>\n
\n ‘The focus has changed, but the mindset never has.’\n<\/p>\n
\n pathofyeastresistance.com\n<\/p>\n<\/div>\n