This 2 hour class is designed to teach the nutritional benefits of baking with sourdough, as well as the techniques required to successfully bake with and care for your starter. We will make baguettes, English muffins, and crackers using the wild yeasts from our sourdough starter. You will take home a sampling of the items made in class, as well as your own starter.
November 27; 9:00 - 11:00 (registration required by 11/25)
This 2 hour fundamental class will teach you the amazing health benefits and nutritional value of the whole wheat kernel, and why one would want to bake with freshly milled flour. We will discuss equipment needed, and ingredient options for baking. There will be a bread baking demonstration, as well as a sampling of items baked with fresh milled flour.