Sourdough breads are sweeping the nation! New science about digestibility, natural fermentation and beneficial gut bacteria proves what people have known for thousands of years: natural yeasts and cultures taste amazing and can be good for us. We’ll explore how to create a sourdough culture at home and how to care for it. We’ll make bread using only sourdough cultures and bread that uses both commercial yeast and sourdough cultures. Chef will show you how to dry your own starter and you’ll reconstitute some dried 1898 starter to take home and experiment with. If you have some experience making bread you’ll find this class very beneficial. New bakers will want to take a beginner bread class before this specialty class.
Normal Sourdough, Starter Sourdough, Dried Sourdough
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