“Baking is for life” – the story of Beesham Soogrim

Sourdough Story

Meet Beesham Soogrim, a passionate baker, educator, and sourdough ambassador whose journey began on the sun-drenched island of Mauritius. At just 20, Beesham became a vegetarian chef and has since cooked and baked his way across the globe—from India and South Africa to Norway and Sweden, where he now works as a chef at a Waldorf School in southern Sweden.

But beyond the kitchen, Beesham travels the world, sharing his love for natural fermentation through workshops for both professionals and home bakers.

A lifelong passion for bread

Baking has always been at the heart of Beesham’s life. In the early 1990s, while working in a restaurant in Oslo, he began experimenting with overnight fermentation. It was in Sweden, under the guidance of master baker Manfred Enoksson, that he discovered the magic of sourdough.

“I couldn’t believe it was possible to create such delicious breads using just flour, water, and salt.”

That discovery sparked a lifelong journey into the world of natural fermentation.

A recipe that stood the test of time.

Here’s the very recipe Beesham developed in Oslo in 1992—still in use today and still delighting customers:

Beesham’s Oslo bread

• 3 kg wheat flour

• 1 kg whole rye flour

• 1 kg whole wheat flour

• 800 g mixed seeds

• 2 L water

• 10 g yeast

• 100 g salt

• 3 dl malt syrup

  
  

Method:

1. Mix all ingredients and refrigerate overnight.

2. The next morning, divide the dough and place into bread tins.

3. Proof for 2 hours.

4. Bake at 230°C with steam for about 40 minutes.

   
   

Sharing the sourdough spirit

In 2012, Beesham began posting photos of his bread on social media. What started as a simple act of sharing quickly grew into a global movement. Through the project “Our Beloved Bread”, he has welcomed bakers from around the world to southern Sweden to learn about sourdough and the 500+ varieties of grains grown in the region.

The project, founded by Hans Larsson and Bengt-Göran Carlsson with support from the Skåne Region, has brought together farmers, millers, and bakers to revive organic heritage grains and promote fresh-milled whole grains for healthier, more flavorful bread.

A philosophy of purpose

“I believe in quality over quantity. I want to bake breads full of flavor, made with ingredients I trust and know the origin of. What could be better than that?”

Beesham’s approach is rooted in respect for ingredients, connection to the land, and a deep love for the craft. His work is a reminder that baking is not just a skill—it’s a way of life.

Follow the journey

Beesham is proud to be part of the Quest for Sourdough and continues to spread the message of natural fermentation wherever he goes.

📸 Follow him on Facebook and Instagram

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