In this 2½-hour hands-on class, we’ll go from whole grain to sourdough dough together! You’ll mill the grain, mix and develop the dough, practice stretch-and-folds, and learn how to shape and simply score your own loaf.
 
And, of course, as a dietitian, I have to talk about nutrition! We’ll spend some time exploring why I love fresh-milled flour and sourdough from a nutrition perspective what makes the whole grain so valuable, what happens during sourdough fermentation, and how fermentation can improve the availability of certain nutrients.
 
Because sourdough needs time to ferment, we’ll focus on all of the hands-on skills during class. You’ll go home with your prepared dough and everything you need to know to successfully finish, bake, and enjoy your loaf at home.
 
Please bring a small, clean jar so you can take home some of my sourdough starter and continue your sourdough journey in your own kitchen!
Also, bring a bowl with a cover to bring home dough to bake at home!