Learn how to maintain a sourdough starter and how to create a practical bread making schedule that works for your lifestyle. Sample breads may include: Pain au Levain; Vollkornbrot (German Rye); and Whole-Grain Spelt. Class will focus on use of preferments (sourdough starter, pate fermentee, and poolish) and whole grain soakers.
Each student will take home a lively, fully ripened sourdough culture to start their own own bread baking tradition. Register here!