Explore sourdough baking with whole grain flours. We'll learn about the properties of whole grain flours such as rye, spelt, and einkorn, and the techniques and recipes needed to produce a successful loaf when working with these ancient grains. We'll also cover the basics of sourdough baking, for those accustomed to working with commercial yeasts. Baking with whole grains produces breads with beautiful and complex flavor and many health benefits.
Each participant will leave with their own sourdough starter.
Cancellation Policy: Full refund up to one week before the class. We are unable to issue refunds within one week of the event.